Goat Cheese and Basil Stuffed Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a great dish for company. Ingredients:
4 boneless skinless chicken breast halves |
4 ounces fresh goat cheese |
2 green onions, thinly sliced |
3 basil leaves, shredded or 1 teaspoon dried basil, crumbled |
salt & freshly ground black pepper |
1 egg, beaten to blend |
1/2 cup dry breadcrumbs |
2 tablespoons unsalted butter, melted |
1/4 cup unsalted butter |
1/2 lb mushroom, sliced |
1/4 cup dry white wine or 1/4 cup chicken stock or 1/4 cup water |
2/3 cup chicken stock or 2/3 cup broth |
4 tablespoons chilled unsalted butter, cut into 4 pieces |
salt and pepper |
Directions:
1. For chicken: Preheat oven to 350°F Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet.
2. Pat chicken dry.
3. Combine cheese, green onions and basil in small bowl.
4. Season with salt and pepper.
5. Spread cheese mixture lengthwise over half of each chicken piece.
6. Tuck short ends inches Roll chicken up, starting at one long side, into tight cylinders.
7. Tie ends with string to secure.
8. Dip chicken in egg, allowing excess to drip into bowl.
9. Roll in breadcrumbs, shaking off excess.
10. Place chicken in 8-inch square baking dish.
11. Pour 2 tablespoons melted butter over.
12. Bake until cooked through, about 20 minutes.
13. For sauce: Melt 1/4 cup butter in heavy large skillet over medium heat.
14. Add mushrooms and sauté until tender.
15. Add wine and boil 3 minutes.
16. Add stock and boil until liquid is reduced by half, about 6 minutes.
17. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time.
18. Season sauce with salt and freshly ground pepper.
19. Serve immediately, passing sauce separately.
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