Chicken Breasts with Goat Cheese and Basil

"This is an exceptional recipe for otherwise boring boneless, skinless chicken breasts. Good enough for company, yet easy enough for everyday!"
photo by Janni402 photo by Janni402
photo by Janni402
Ready In:




  • 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.

Questions & Replies

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  1. I made this last night and it was GREAT. Definitely a keeper. It is very similar to another recipe I use, but I liked the freshly chopped basil flavor in this one. I added about a tablespoon of finely chopped red pepper for colour, but otherwise kept the recipe the same. It not only tastes wonderful but the presentation is excellent as well and I can't wait to serve it to company.
  2. We enjoyed this chicken dish very much! We made no modifications to the ingredients other than to use seasoned breadcrumbs and baby bella mushrooms. We used a pinot grigio for the white wine. Next time DH said he would just let the sauce reduce longer and possibly omit the flour. We served the dish with broccoli rabe. Thank you for a nice dinner.
  3. Loved this meal! Made as directed except used about 6 oz of goat cheese. I used chicken cutlets from the butcher to omit the step of thinning the breast. I had about six large cutlets. I stuffed them the nite before and left in the fridge to set-up. I did not use the twine or toothpicks & they stayed together fine. I also breaded them about 4 hours before cooking & returned them to fridge so the crumbs would adhere. The mushroom sauce was simple & delicious. I'll be making that often as a sauce with many other dishes. Served with steamed broccoli & rice pilaf. Thank you, Miss Gracie!
  4. Great!!!! this actually reminds me flavorwise of the Chicken Bryan recipe we use a lot only its baked and not grilled. The cheese was warm and melty--YUM. I took Paja tips and added a little parm to the bread crumbs and flour on chicken before dipping in egg. I was really confused on how to roll them up so I just guessed. Also the breasts I use are HUGE so I used about 6oz of cheese and it was plenty. The sauce I added a crushed garlic clove with the mushrooms. Then afterwards once on the chicken and we tasted DH liked it but DD and myself added a tad of fresh lemon juice WOW that hit the spot for us. This seems very RICH so we won't have it often but will have again ALSO we served it with homemade roasted garlic mashed potatoes and asparagus! Thanks so much for sharing!
  5. Cooked just the chicken without the sause as DH hates mushrooms. We both loved the chicken. Definitely use the fresh basil. May add a smidge more basil next time! Excellent!



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