Chicken Breasts Stuffed with Goat Cheese And Basil - BigOven 148077
Chicken Breasts Stuffed with Goat Cheese And Basil

Chicken Breasts Stuffed with Goat Cheese And Basil

Ready in 45 minutes
7 review(s) averaging 4.3. 100% would make again

Top-ranked recipe named "Chicken Breasts Stuffed with Goat Cheese And Basil"

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Try this Chicken Breasts Stuffed with Goat Cheese And Basil recipe, or contribute your own. "Onion" and "Green Onion" are two tags used to describe 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

Ingredients

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4 ea Skinless boneless chicken breast halves; pounded to 1/4" thick
1/2 cup Goat cheese; softened
2 stalks Green onion; thinly sliced
1 tablespoon Fresh basil; thinly sliced
1 ea Egg; beaten
1/2 cup Bread crumbs; seasoned
2 tablespoon Unsalted butter; melted
1/4 cup Unsalted butter
8 ounce Mushroom; sliced
1/4 cup Dry white wine
2/3 cup Chicken broth; low salt
4 tablespoon Unsalted butter

Original recipe makes 4

Servings  

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.

Verified by stevemur
Calories Per Serving: 1690 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I love goats cheese and love chicken but together wasn't for me but it was worth a try .
kitty64 12 months ago
simply delicious and very easy to make! the minimal ingredients produce such flavor!
jspinoso7609 2 years ago
This was yummy, I didn't make the sauce and it was fine. Even my pickiest kid gobbled this up!
Goatfad 3 years ago
casterd 5 years ago
The combinations in this recipe just work so well together. It practically melts in your mouth . I would absolutely make this again !
WhiteWyngDuv 6 years ago
The flavors were very bold and it was an interesting dish.
swibirun 7 years ago
[I made edits to this recipe.]
swibirun 7 years ago
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