Chicken Stuffed With Goat Cheese and Basil
Jayne Cagle Combs
- chicken breasts
- log of goat cheese (don't be shy to stuff it)
- basil, fresh chopped. use more if you'd like. you can use dried but use about 1 1/2 tsp and add more if necessary.
- beaten egg
- 1 c
- panko italian seasoning bread crumbs (plain ok too you can add italian seasoning) you may need more...feel free! but be sure there is no milk in those breadcrumbs!
- 2 Tbsp
- butter (i used salted but can use unsalted) melted
- salt and pepper to taste
- green onions (including the green stalk) chopped
- 1/4 c
- 1/2 lb
- mushrooms sliced (i have used canned mushrooms but they take less time to cook so wait about 10 minutes before starting the sauce. watch them carefully)
- 1/4 c
- dry white wine
- 2/3 c
- 1 Tbsp
- better than boullion chicken. (if you don't have this you can used chicken stock or broth)
- 4 Tbsp
- chilled butter cut into 4 pieces
How to Make Chicken Stuffed With Goat Cheese and Basil
- 1Let me start by saying this looks like a lot of work and maybe more steps than you want to do. Believe me, it's easy and people will be very impressed and it's really not hard at all. For Chicken:
Preheat oven to 350 degrees.
Pound Chicken between sheets of cling wrap or wax paper until about 1/4 inch thick. Don't be shy pound those chickens!
- 2Combine goat cheese, green onions and basil in a small bowl. Season with salt and pepper. Be sure to taste it to make sure it meets your pallets liking.
- 3Take the goat cheese and spread the goat cheese mixture lengthwise over half of the breast. If your breasts are huge (like what I get at Costco, cut them in half). Tuck and roll the chicken and then tie the ends with kitchen string.
- 4Once you have stuffed the chicken breasts, dip them in egg and roll in the breadcrumbs. (Can be prepared a couple hours ahead of time but be sure to put them in the refrigerator). Place chicken in 8-inch square baking dish. Pour a little melted butter over them. Bake until cooked through about 20 minutes. But check to make sure they are cooked as it may depend on your oven.
- 5While the chickens are baking you now begin to make the sauce. Melt 1/4 cup butter in heavy large skilled over med heat. Add mushrooms (I have tried can and they cook way too fast so adjust the time accordingly). Add wine and boil for about 3 minutes. Add stock and boil until liquid is reduced by half. Can take up to 6 min depending on your range. Remove from heat and swirl in 4 tblsp cold butter I piece at a time. Season with salt and pepper.
- 6Once chicken is done remove and cut strings off the chicken (if you can find them lol). Cut rolls crosswise into 1/2 inch thick rounds. Add sauce to the chicken when you're ready to eat. If you forget to cut them don't worry I do that all the time. Just as good! This recipe was inspired by a Bon Appetit recipe. I changed it around to make it taste just a little better while remaining dairy free, in my humble opinion.