Goat Cheese Stuffed Chicken in Mushroom Wine Sauce

Vickie Parks


I got this recipe from a flyer at my local Albertson's Supermarket that I've had for over ten years now (maybe longer).

Calories: 530
Fat: 24g
Carbs: 40g
Cholesterol: 149mg
Sodium: 1650mg
Fiber: 8g
Protein: 40g


★★★★★ 1 vote

20 Min
30 Min



  • 4
    boneless skinless chicken breasts
  • 2 cups
  • 4
    sun-dried tomatoes (not oil packed)
  • 4 oz
    goat cheese
  • 1 tsp
    fresh rosemary
  • 1 clove
    garlic, finely chopped
  • 1 large
  • 1 cup
    plain breadcrumbs
  • 2 Tbsp
    unsalted butter, melted

  • 1 Tbsp
    olive oil
  • 8 oz
    sliced button mushrooms
  • 1/2 cup
    chicken broth
  • 1/2 cup
    dry white wine
  • 1 Tbsp
    unsalted butter, cold

How to Make Goat Cheese Stuffed Chicken in Mushroom Wine Sauce


  1. Preheat oven to 350°F.
  2. Pound chicken breasts to flatten to about 1/4-inch thickness; set aside.
  3. Bring water to boil in a saucepan. Remove pan from heat, add tomatoes to hot water, and let soak for 5 minutes. Remove tomatoes from water and pat dry with a paper towel, then finely chop the tomatoes.
  4. Mix together the chopped tomatoes, goat cheese, rosemary and garlic. Spread equal amounts of the cheese mixture lengthwise over the center of each flattened chicken breast. Fold each chicken breast lengthwise overlapping left and right edges to cover filling in the center and tucking short ends inside. Secure with toothpicks.
  5. Place egg in a shallow bowl, and beat well; set aside. Place breadcrumbs in a separate shallow bowl. Roll each rolled chicken breast in the beaten egg, then roll in the breadcrumbs until well coated.
  6. Place coated chicken breasts in a baking dish. Pour melted butter over the chicken breasts. Tilt the baking dish from side to side to allow butter to coat the bottom of the baking dish (to help prevent the chicken from sticking to the pan).
  7. Bake for 30 to 40 minutes, or until chicken is thoroughly done.
  8. Make Mushroom-Wine Sauce while chicken is baking:
    Heat the olive oil in a skillet over medium heat. Add mushrooms and saute for 7 minutes. Add chicken broth and wine, and cook over medium-high heat for 5 minutes or unti liquid is reduced to about 1/3 cup. Remove pan from heat and stir in cold butter, stirring frequently until butter is melted.
  9. To serve, remove toothpicks, and cut each chicken breast into 1/2-inch slices. Arrange chicken slices on a plate, and spoon Mushroom-Wine Sauce on top. Serve immediately.

Printable Recipe Card

About Goat Cheese Stuffed Chicken in Mushroom Wine Sauce

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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