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Goat Cheese and Mushroom Stuffed Chicken Breasts Recipe

   
 

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     Goat Cheese and Mushroom Stuffed Chicken Breasts

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Preptime   45 mins

Ingredients
6 (10oz each) Skinless, boneless chicken breasts
10oz cremini mushrooms
2 tablespoons unsalted butter
Kosher salt and cracked pepper
6 oz goat cheese, softened
3 tablespoons extra virgin olive oil
1/4cup chopped fresh parsley, for garnish
For the Sauce
 
1 1/2cups dried shiitake mushrooms
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon cold unsalted butter
Kosher salt and cracked pepper

Instructions
Prepare the chicken- Lay the chicken breasts on a piece of plastic wrap. Place another piece on top and pound with a mallet or rolling pin until each breast is about 1/2 inch thick. Set aside.
Stem the cremini mushrooms and put the caps and stems in a food processor; pulse until finely chopped. Melt the butter in a medium size saute pan over medium/high heat and add the mushrooms. Saute until the mushrooms have released their liquid and the liquid has evaporated, about 10 minutes. This is called duxelles. Season with salt and pepper. Set aside.
Coat each chicken breast with 2 tablespoons goat cheese and top with 1/4 cup duxelles. Roll each breast burrito style- Begin from the bottom, roll into the middle and tuck in the sides as you finish. Tie each roll with 3 pieces of kitchen twine, securing the ends and then wrapping in the middle. season with salt and pepper. Make the sauce- Place the shiitakes in a mixing bowl and add 2 cups of boiling water. Allow the mushrooms to soak for 15 to 20 minutes, until the liquid gives off a rich, earthy fragrance. Strain, reserving the liquid. Thinly slice the mushrooms and put aside. In a small saute pan over medium/high heat, bring the mushroom liquid to a strong boil and reduce by half, about 10 minutes. Add the wine and stock and reduce by half again, 3 to 5 minutes. Add the sliced shiitakes. Remove the pan from the head and add the butter, swirling the pan until its incorporated and the sauce is glossy. Season with salt and pepper.
Meanwhile, cook the chicken- Heat 3 tablespoons olive oil in a large saute pan over med/high heat. Sear the chicken roll-ups on all sides, cooking in 2 batches, until they are cooked through and golden brown, 12 to 15 minutes. Allow the rolls to sit 5 minutes before removing the twine and slicing each one into 4 to 5 pieces. Top with remaining duxelles and garnish with parsley.
Serving Suggestions
Serve with the sauce


Originally Submitted
10/27/2011





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