Chicken breasts stuffed with goat cheese and mushrooms
This dish is terrific for when company’s coming. It tastes great, and it looks like you slaved all day in the kitchen. Don’t tell anyone, but it takes only 15 minutes to assemble. Then you’re home free.
Get everything prepared ahead of time, set it aside or keep it in the fridge until guests arrive. Then pop the pan in the oven and go chill out with your guests. Twenty minutes later, your main course is ready to serve. What could be simpler? But don’t wait for company to come calling to make this dish. It’s great any night of the week.
For two large servings:
2 boneless, skinless chicken breasts
6 medium -size white mushrooms, finely minced
1 T. butter
goat cheese, about 3 ounces
2 T. olive oil
1 T. butter
1/2 cup dry white wine
Open up the chicken breasts and pound with a mallet to flatten. Sprinkle with salt and pepper.
Saute the finely minced mushrooms in the 1 tablespoon of butter until cooked and liquid has evaporated – about two minutes or so. Season mushrooms with salt and pepper. Spread the mushrooms over the chicken breast, then divide the goat cheese evenly between the two breasts. Roll from the narrow end toward the wider end. Tie loosely with twine.
Heat the butter and olive oil in a heavy, oven-proof skillet. I used a small, cast-iron skillet. Over medium high heat, brown the chicken rolls on all sides. This should only take five minutes max. Lower heat and slowly add the white wine. Don’t add too quickly or over high heat or it could flame up. Season with salt and pepper and minced parsley.
Place an oven-proof lid on the skillet and bake for 20 minutes in a 350 degree oven. Remove string and serve with juices from pan.
OK, it was my turn to cook tonight, the downside of being semi-retired. So I went with risotto using your recipe for Seafood Risotto. My first risotto, and it was a great success. Even Jan, who does not like rice,said that it was excellent.
The main course was the Chicken Breasts. This was not very successful. I don’t much care for white meat but I thought that the goat cheese would spike it up. It did , but not enough. Maybe I will try a variation of this with bacon and gorgonzola. I will let you know how it works out.
Joe, Novice Chef
I just made these for dinner and they were delicious (and super easy)! I didn't have any twine so I used a couple toothpicks to keep the chicken breasts rolled up. But, I almost forgot to take them out in the end. Thankfully, I remembered at the last minute and they were a hit! I will definitely be making them again.
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