Chicken Breasts Stuffed with Goat Cheese, Basil and Red Pepper
- Ready In:
- 55mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- 1⁄2 cup fresh goat cheese, such as montrachet
- 2 green onions, thinly sliced
- 1⁄2 red bell pepper, cut into tiny cubes
- 1 teaspoon dried basil, crumbled
- 1 egg, beaten
- 1⁄2 cup dry breadcrumbs
- 2 tablespoons butter, melted
-
Mushroom Wine Sauce
- 1⁄4 cup butter
- 1⁄2 lb button mushroom, sliced
- 1⁄4 cup dry white wine
- 2⁄3 cup chicken stock
- 4 tablespoons butter, chilled,cut into 4 pieces
directions
- 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.
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Reviews
-
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 !
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.