Ingredients

The following ingredients have 6 Servings
  • 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)
  • 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

Instruction

  • 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.