Chicken Breasts with Goat Cheese and Basil Recipe #41618
This is an exceptional recipe for otherwise boring boneless, skinless chicken breasts. Good enough for company, yet easy enough for everyday!
by miss gracie
40 min | 10 min prep
SERVES 4
Chicken
- 4 boneless skinless chicken breast halves
- 1/2 cup fresh goat cheese (about 4 ounces)
- 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 butter, melted
Mushroom-Wine Sauce
- 1/3 cup butter
- 1/2 lb mushroom, sliced
- 1/3 cup dry white wine
- 2/3 cup chicken stock or canned low sodium chicken broth
- 2-3 tablespoons flour
- salt and pepper
- For chicken: Preheat oven to 350°F.
- Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet.
- Pat chicken dry.
- Combine cheese, green onions and basil in small bowl.
- Season with salt and pepper.
- Spread cheese mixture 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 or secure with a toothpick (my preference).
- Dip chicken in egg, allowing excess to drip into bowl.
- Roll in breadcrumbs, shaking off excess.
- (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish.
- Pour 2 tablespoons melted butter over.
- Bake until cooked through, about 30 minutes.
- For sauce: Meanwhile, melt butter in heavy large skillet over medium heat.
- Add mushrooms and sauté until tender, about 8 minutes.
- Add flour and stir until butter and flour are smooth.
- Add wine and simmer 3 minutes.
- Add stock and continue simmering about 3 more minutes, stirring occasionally.
- Season sauce with salt and freshly ground pepper.
- Remove string from chicken.
- Cut rolls crosswise into 1/2-inch-thick rounds.
- Top with sauce and serve immediately.
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5 stars