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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