Stuffed Chicken Breast - A Healthy Life For Me

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.

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 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

Preheat oven to 350 degrees.
Combine cheese, onion, basil, 1/2 cup breadcrumbs, one whisked egg, salt and pepper to a bowl, stir to mix. Set to the side.
Cut cooking string into 6 strips long enough to secure your breasts.
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.
I use a meat mallet or if you don’t have one try a frying pan to pound your breasts.
Place a large spoonful of mix in line towards top and roll up securing with string.
If you don’t have string, spear breast with toothpick.
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.
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.
Top each breast with a slice of butter.
Bake for 35-40 minutes. Remove from oven and allow to cool to touch, about 5 minutes.
Meanwhile melt 1/2 stick of butter in sauté pan over medium heat and add mushrooms, cook stirring occasionally about 6-7 minutes.
Add wine and combine, cook 3 minutes then add stock.
Allow liquid to reduce by half it should take another 6-7 minutes.
Remove pan from heat and add remaining butter stirring one tablespoon in at a time until combined.
Cut string from chicken and slice, serve topped with mushrooms.