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You are here: Home / Recipe Categories / Main Dishes / Chicken Dish / Chicken {Gluten Free} / Stuffed Chicken Breast

Stuffed Chicken Breast

4 Mayby Amy5

Prep Time: 20m
|
Total Time: 1h
|
Gluten free
|
Nut free

Stuffed Chicken Breast are my favorite way to serve chicken because you get so much flavor in every bite.  Chicken filled with goat cheese, onion, basil and then cooked in a delicious white wine mushroom sauce sounds fancy, but is easy and ensures moist chicken every time.

Stuffed Chicken Breast with Mushroom sauce

I love goat cheese so anytime I can find a place to add it into a recipe I do.   It does a great job here of helping to make a boring old chicken breast into a delicious, elegant dinner. My boys say it is one of their favorite chicken dishes EVER!  Let me know if you agree?  If there is any goat cheese stuffing left over you can press it into the top of the rolled chicken breasts.  If you would like to cut down on the butter used in this recipe eliminate the butter on each chicken breast and put two tablespoons of butter and two tablespoons of olive oil in the pan before you saute your mushrooms.  Serve this dish with a salad and my lemon green beans and you have a complete and delicious dinner.Stuffed Chicken Breasts with Mushroom Sauce

Stuffed Chicken Breast with Mushroom sauce

Stuffed Chicken Breast
Author: Amy Stafford
Prep time: 20 mins
Cook time: 40 mins
Total time: 1 hour
Serves: 6
Stuffed Chicken Breast are my favorite way to serve chicken because you get so much flavor in every bite. Chicken filled with goat cheese, onion, basil and then cooked in a delicious white wine mushroom sauce sounds fancy, but is easy and ensures moist chicken every time.
Ingredients
  • [br][b]CHICKEN:[/b]
  • 6 boneless skinless chicken breasts
  • 4 oz fresh goat cheese
  • 2 green onions, thinly sliced
  • 3-4 basil leaves, shredded
  • salt and pepper to taste
  • 2 eggs
  • 1 cup of italian style breadcrumbs {gluten free}
  • 2 tablespoons unsalted melted butter, sliced
  • [br][b]SAUCE:[/b]
  • 1 stick of unsalted butter, divided in half
  • 12 oz container of baby portabello mushrooms, sliced
  • 1/4 cup white wine
  • 1 cup chicken broth
  • salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine cheese, onion, basil, 1/2 cup breadcrumbs, one whisked egg, salt and pepper to a bowl, stir to mix. Set to the side.
  3. Cut cooking string into 6 strips long enough to secure your breasts.
  4. Pound chicken breasts between to sheets of wax paper placed on cutting board. You want the breasts to be about 1/4″ thick. This doesn’t have to be precise, you just want an even consistent thickness when done.
  5. I use a meat mallet or if you don’t have one try a frying pan to pound your breasts.
  6. Place a large spoonful of mix in line towards top and roll up securing with string.
  7. If you don’t have string, spear breast with toothpick.
  8. Beat second egg and place on rimmed plate, pour remaining bread crumbs on another rimmed plate and place both beside baking sheet lined with foil.
  9. Place rolled chicken breast one at a time in egg and coat then roll in crumbs to coat. Repeat with remaining breasts and place on baking sheet.
  10. Top each breast with a slice of butter.
  11. Bake for 35-40 minutes. Remove from oven and allow to cool to touch, about 5 minutes.
  12. Meanwhile melt 1/2 stick of butter in sauté pan over medium heat and add mushrooms, cook stirring occasionally about 6-7 minutes.
  13. Add wine and combine, cook 3 minutes then add stock.
  14. Allow liquid to reduce by half it should take another 6-7 minutes.
  15. Remove pan from heat and add remaining butter stirring one tablespoon in at a time until combined.
  16. Cut string from chicken and slice, serve topped with mushrooms.
3.4.3177
 Stuffed Chicken Breast Recipe | ahealthylifeforme.com
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Under: Chicken {Gluten Free}, Chicken Dish, Gluten Free, Main Dishes 5 Comments

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Comments

  1. Online Takeaway says

    May 4, 2012 at 8:26 am

    Looks delicious! Will be attempting this tonight!

    Reply
    • AmySue says

      May 6, 2012 at 7:38 pm

      Hope you liked! It really is a favorite in this house! 🙂

      Reply
  2. Deborah DeLong says

    May 4, 2012 at 9:56 am

    This looks wonderful!

    Reply
    • AmySue says

      May 6, 2012 at 7:38 pm

      Thank ya!

      Reply
  3. EricaFrances says

    May 22, 2012 at 3:04 pm

    I’ve been looking forward to making this for dinner all day!!

    Reply

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Hi There!

Hi, I am Amy, food photographer, recipe developer, food lover, organic garden maven, fitness nut and lover of Airedales. Please stay a while and explore. More >>

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