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Chicken Breasts with Goat Cheese and Basil

5.0(6)

This is an exceptional recipe for otherwise boring boneless, skinless chicken breasts. Good enough for company, yet easy enough for everyday!

by JOAN S.·published 2002-09-30

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Chicken

Servings

4 serving(s)

Total time

40 min

prep 10 min

Calories / serving

448 kcal

Ingredients (14)

serves

4 boneless skinless chicken breast halveschicken
1/2 cup fresh goat cheese (about 4 ounces)
2 green onions, thinly slicedscallion
3 basil leaves, shredded or 1 teaspoon dried basil, crumbledbasil
salt & freshly ground black peppersalt-and-pepper
1 egg, beaten to blendegg
1/2 cup dry breadcrumbsbreadcrumbs
2 tablespoons butter, meltedbutter
1/3 cup butterbutter
1/2 lb mushroom, slicedmushroom
1/3 cup dry white winewhite-wine
2/3 cup chicken stock or 2/3 cup canned low sodium chicken brothchicken
2 -3 tablespoons flourflour
salt and peppersalt-and-pepper

Instructions (23 steps)

01For chicken: Preheat oven to 350°F.
02Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet.

04Combine cheese, green onions and basil in small bowl.

05Season with salt and pepper.

06Spread cheese mixture lengthwise over half of each chicken piece.

07Tuck short ends in.

08Roll chicken up, starting at one long side, into tight cylinders.

09Tie ends with string to secure or secure with a toothpick (my preference).

10Dip chicken in egg, allowing excess to drip into bowl.

11Roll in breadcrumbs, shaking off excess.

12(Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish.

13Pour 2 tablespoons melted butter over.

14Bake until cooked through, about 30 minutes.

15For sauce: Meanwhile, melt butter in heavy large skillet over medium heat.

16Add mushrooms and sauté until tender, about 8 minutes.

17Add flour and stir until butter and flour are smooth.

18Add wine and simmer 3 minutes.

19Add stock and continue simmering about 3 more minutes, stirring occasionally.

20Season sauce with salt and freshly ground pepper.

21Remove string from chicken.

22Cut rolls crosswise into 1/2-inch-thick rounds.

23Top with sauce and serve immediately.

Nutrition (per serving)

Calories: 448 kcal
Protein: 34 g
Fat: 25 g
Saturated fat: 15 g
Carbs: 17 g
Fiber: 2 g
Sugar: 3 g
Sodium: 405 mg
Cholesterol: 178 mg

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Rich recipe — supports nutrition-aware planning.