Chicken Breasts Stuffed with Goat Cheese And Basil
Try this Chicken Breasts Stuffed with Goat Cheese And Basil recipe, or contribute your own. "Onion" and "Green Onion" are two of the tags cooks chose for Chicken Breasts Stuffed with Goat Cheese And Basil."The combinations in this recipe just work so well together. It practically melts in your mouth . I would absolutely make this again ! " - WhiteWyngDuv
Yield: 4 Ready in 45 minutes
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Verified by stevemur
|4 eaSkinless boneless chicken breast halves; pounded to 1/4" thick|
|1/2 cupGoat cheese; softened|
|2 stalksGreen onion; thinly sliced|
|1 tablespoonFresh basil; thinly sliced|
|1 eaEgg; beaten|
|1/2 cupBread crumbs; seasoned|
|2 tablespoonUnsalted butter; melted|
|1/4 cupUnsalted butter|
|8 ounceMushroom; sliced|
|1/4 cupDry white wine|
|2/3 cupChicken broth; low salt|
|4 tablespoonUnsalted butter|
Chicken Breasts Stuffed with Goat Cheese And Basil Preparation
For chicken: Preheat oven to 350F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.
Mix: cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
For sauce: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately. Serves 4. Bon Appetit November 1990
Grove Tips: First made 1/16/07. Next time, try browning them on all sides first in some melted butter in a saute pan and then finish them in the oven for a crisper coating. Also, an 8in baking dish crowds them together too much. Put them on a cooking sheet or large casserole.
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