Chicken Breasts Stuffed with Goat Cheese, Basil and Red Pepper

Recipe by evelynathens
READY IN: 55mins




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