Best Stuffed Chicken Breasts
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.
Servings: 6
Ingredients
CHICKEN:
- 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 Italian-style breadcrumbs gluten free
- 2 tablespoons unsalted melted butter sliced
SAUCE:
- 1 stick of unsalted butter divided in half
- 12 ounces baby portabello mushrooms sliced
- 1/4 cup white wine
- 1 cup chicken broth
- salt and pepper to taste
Instructions
- Preheat oven to 350°F.
- Combine the goat cheese, green onion, basil, 1/2 cup breadcrumbs, one whisked egg, salt, and pepper in a bowl. Stir to mix. Set aside.
- Cut kitchen twine into 6 strips long enough to tie around the chicken breasts.
- Pound chicken breasts between two sheets of wax paper placed on a 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 filling across the pounded chicken, close to the top. Roll the chicken up and secure with twine. (If you don't have kitchen twine, use toothpicks to secure.)
- Beat the second egg and place on rimmed plate. Pour remaining bread crumbs on another rimmed plate. Place both plates next to a baking sheet lined with foil.
- Place stuffed chicken breasts one at a time in egg to coat. Next, roll in crumbs to coat. Repeat with remaining chicken 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 stir. Allow to cook for 3 minutes, and then add broth.
- Allow liquid to reduce by half. This should take another 6-7 minutes.
- Remove pan from heat and add remaining butter one tablespoon at a time, stirring each tablespoon until combined.
- Cut twine and remove from chicken. Slice and serve topped with mushrooms.
Notes
- Goat Cheese: You can play around with the cheese to make slightly different versions of this recipe. Cream cheese, mozzarella, feta crumbles, and even a little blue cheese can all make good additions and/or substitutions. If you do use a strongly flavored cheese like blue cheese, make sure to combine it with a milder cheese like cream cheese.
- Vegetables: Many stuffed chicken recipes call for spinach or other veggies, and you can definitely add those here if you like. I keep mine simple with green onions, but finely chopped artichoke hearts, spinach, or asparagus would also be great.
- Mushroom Sauce: The buttery mushroom and wine sauce is a mouthwatering part of this recipe, but you could also serve this with red sauce, hollandaise, or any other sauce that you love.
- Butter: If you would like to cut down on the butter used in this recipe, just leave out the pat of butter on each chicken breast, and use two tablespoons of butter and two tablespoons of olive oil in the pan when you saute your mushrooms.