Chicken Breasts Stuffed With Goat Cheese And Basil Recipe

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Servings: 1


  • 4 x boneless chicken breast halves skinned
  • 1/2 c. fresh goat cheese (such as Montrachet) (about 4 ounces)
  • 2 x green onions thinly sliced
  • 3 x basil leaves shredded or possibly 1 tsp. dry, crumbled Salt and freshly grnd pepper
  • 1 x egg beaten to blend
  • 1/2 c. dry breadcrumbs
  • 2 Tbsp. unsalted butter melted (1/4 stick)
  • 1/4 c. unsalted butter (1/2 stick)
  • 1/2 lb mushrooms sliced
  • 1/4 c. dry white wine
  • 2/3 c. chicken stock or possibly canned low-salt broth
  • 4 Tbsp. chilled unsalted butter (1/2 stick), cut into 4 pcs Salt and pepper


  1. For chicken: Preheat oven to 350F. Lb. chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.
  2. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mix 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 hrs ahead. Chill.)
  3. Place chicken in 8-inch square baking dish. Pour 2 Tbsp. melted butter over. Bake till cooked through, about 20 min.
  4. For sauce: Meanwhile, heat 1/4 c. butter in heavy large skillet over medium heat. Add in mushrooms and saute/fry till tender, about 8 min. Add in wine and boil 3 min. Add in stock and boil till liquid is reduced by half, about 6 min. Remove from heat and swirl in 4 Tbsp. cool butter 1 piece at a time. Season sauce with salt and freshly grnd pepper.
  5. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.
  6. Serves 4.


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