Stuffed Chicken Breast

I love goat cheese, so anytime I can find a place to add it into a recipe I do.   It does a great job here of making a boring old chicken breast into a delicious, elegant dinner.

The boys say it is one of their favorite chicken dishes EVER!

Let me know if you agree?

FAMILY RATING:

CHICKEN:

  • 6 boneless skinless chicken breasts
  • 4 oz fresh goat cheese
  • 2 green onions, thinly sliced
  • 3-4 basil leaves, shredded
  • salt and pepper to taste
  • 2 eggs
  • 1 cup of italian style breadcrumbs
  • 2 tablespoons unsalted melted butter, sliced

SAUCE:

  • 1 stick of unsalted butter, divided in half
  • 12 oz container of baby portabello mushrooms, sliced
  • 1/4 cup white wine
  • 1 cup chicken stock
  • salt and pepper to taste

Preheat oven to 350 degrees.

Combine cheese, onion, basil, 1/2 cup breadcrumbs, one whisked egg, salt and pepper to a bowl, stir to mix.  Set to the side.

Cut cooking string into 6 strips long enough to secure your breasts.

Pound chicken breasts between to sheets of wax paper placed on cutting board.  You want the breasts to be about 1/4″ thick.  This doesn’t have to be precise, you just want an even consistent thickness when done.

I use a meat mallet or if you don’t have one try a frying pan to pound your breasts.

Place a large spoonful of mix in line towards top and roll up securing with string.

If you don’t have string, spear breast with toothpick.

Beat second egg and place on rimmed plate, pour remaining bread crumbs on another rimmed plate and place both beside baking sheet lined with foil.

Place rolled chicken breast one at a time in egg and coat then roll in crumbs to coat.  Repeat with remaining breasts and place on baking sheet.

Top each breast with a slice of butter.

Bake for 30 minutes.  Remove from oven and allow to cool to touch, about 5 minutes.

Meanwhile melt 1/2 stick of butter in sauté pan over medium heat and add mushrooms, cook stirring occasionally  about 6-7 minutes.  Add wine and combine, cook 3 minutes then add stock.  Allow liquid to reduce by half it should take another 6-7 minutes.  Remove pan from heat and add remaining butter stirring one tablespoon in at a time until combined.

Cut string from chicken and slice, serve topped with mushrooms.

Tags: , , , , , , , , , , , , ,

Categories: Chicken Dish

Author:Amy Stafford

I am the author, photographer and creator behind the blog A Healthy Life For Me. I am a food and fitness nut who loves Crossfit, Chocolate and Organic Gardening.

Follow A Healthy Life and receive notification of new posts by email.

Subscribe to our RSS feed and social profiles to receive updates.

5 Comments on “Stuffed Chicken Breast”

  1. May 4, 2012 at 8:26 am #

    Looks delicious! Will be attempting this tonight!

    • May 6, 2012 at 7:38 pm #

      Hope you liked! It really is a favorite in this house! 🙂

  2. May 4, 2012 at 9:56 am #

    This looks wonderful!

  3. May 22, 2012 at 3:04 pm #

    I’ve been looking forward to making this for dinner all day!!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: