Chicken Breasts Stuffed with Goat Cheese, Basil and Red Pepper

READY IN: 55mins
Recipe by evelyn/athens

An impressive-looking dish that tastes great too.

Top Review by FlemishMinx

Attractive dish with a nice flavor. I halved the amount of butter in the mushroom wine sauce and it was plenty for us; the sauce was still thickened and glossy. The cheese stuffing from the breasts combines with the sauce on the plate and makes for a very flavorful combination. The only thing I found problematic was removing the strings from the chicken rolls after cooking; they tended to get baked on. I discovered it was much easier to remove them after slicing the rolls into rounds. Thanks for posting !

Ingredients Nutrition


  1. For chicken: Preheat oven to 350F.
  2. Pound chicken between 2 sheets of wax paper to thickness of ¼ inch.
  3. Pat chicken dry.
  4. Combine cheese, green onions, red pepper and basil in a small bowl.
  5. Season with salt and pepper.
  6. Spread cheese mixture lengthwise over half of each chicken piece.
  7. Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders.
  8. Tie ends together with string to secure.
  9. Dip chicken in egg, allowing excess to drip back into bowl.
  10. Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate).
  11. Place chicken in square baking dish to comfortably hold rolls.
  12. Pour 2 tblsps melted butter over.
  13. Bake until cooked through, about 20-25 minutes.
  14. For sauce: Melt ¼ cup butter in large skillet over medium heat.
  15. Add mushrooms and saute until tender, about 8 minutes.
  16. Add wine and boil for 3 minutes.
  17. Add stock and boil until liquid is reduced by half, about 6 minutes.
  18. Remove from heat and swirl in 4 tblsps of butter, one piece at a time.
  19. Season.
  20. Remove string from chicken.
  21. Cut rolls crosswise into ½ inch thick rounds.
  22. Fan on plates.
  23. Serve immediately, passing sauce separately.

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