Chicken Breast stuffed with Goat Cheese and Basil

Ever since I saw this recipe on yummily (via Epicurious) I wanted to try it out it out for myself. After all it was made up of my three favorite things, chicken, goat cheese and basil (the later I would put on just about anything if I could)

First you need your chicken breasts… these will need to be tenderized…
Get together some of your ingredients… I used dried basil for this ‘try’ as I had recently purchased some from Williams and Sonoma.
If you want a more ‘cheesy’ taste, just add more goat cheese than they call for…

Make sure to let the excess drip off before moving along to your bread crumbs…
Make sure the chicken is good and covered in bread crumbs… I used plain Progresso breadcrumbs…
Place them on your cooking dish (uncovered) and put them in the oven for 20 minutes (depending on your oven and elevation you might need to increase this time)
I paired the chicken with steamed red potatoes and green beans… although next time I think I’ll pair it with angel hair and steamed mushrooms…


boneless chicken breast halves (skinned)
12 cup fresh goat cheese (montrachet about 4 ounces)
green onions (thinly sliced)
basil leaves (shredded or 1 teaspoon dried crumbled)
freshly ground pepper
beaten eggs (blend)
12 cup breadcrumbs (dry)
2 tbsps melted butter (unsalted)
14 cup unsalted butter
12 lb sliced mushrooms
14 cup dry white wine
23 cup chicken stock (canned low salt broth)
4 tbsps unsalted butter (chilled, 12 stick cut into 4 pieces)
1 Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine 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.)
2 Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.
3 Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté 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.









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