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chicken breasts stuffed with goat cheese and basil

July 12, 2010
Just in case you don’t know what you’re going to do with this week’s goat cheese and basil (I know, it’s ludicrous to think you might not have already eaten it all)…  Jon and I made this for dinner tonight, minus the mushroom/butter sauce, and had it with a big salad with snap peas and nasturtiums. It was phenomenal, light, and very easy to make… 
  
Ingredients:
  • 4 boneless chicken breast halves, skinned
  • 1/2 cup fresh goat cheese  (about 4 ounces)
  • 2 green onions, thinly sliced
  • 3 basil leaves, shredded or 1 teaspoon dried, crumbled
  • Salt and freshly ground pepper
  • 1 egg, beaten to blend
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons (1/4 stick) unsalted butter melted

Mushroom-Wine Sauce

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 pound mushrooms, sliced
  • 1/4 cup dry white wine
  • 2/3 cup chicken stock or canned low-salt broth
  • 4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
  • Salt and pepper

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Preparation

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. 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 20 minutes.

For sauce:
Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

Read More http://www.epicurious.com/recipes/food/views/Chicken-Breasts-Stuffed-with-Goat-Cheese-and-Basil-2749#ixzz0tQsNePXe

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One Comment leave one →
  1. Cat permalink
    July 12, 2010 11:29 pm

    I’ve got a recipe that roasts skin on chix breasts with basil and goat cheese under the skin, then you eat it…it’s killer. This sounds WAY easier, (you can’t get boneless skin-on chix…of if you can, I dunno where, so you gotta bone ’em yourself…which is a giant pain in the butt).

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