GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS
Steps:
- Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
- Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
- Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
- Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
- Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.
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Dorsaf Teraoui
[email protected]I've tried many goat cheese and mushroom stuffed chicken breast recipes, but this one is by far the best. It's the perfect balance of flavors.
Vivian Tochi
[email protected]This dish is a must-try for any chicken lover. It's sure to become a new favorite.
Jenisha Budhathoki
[email protected]I love the combination of goat cheese and mushrooms. It's so savory and flavorful.
Beam Beam
[email protected]This is a great dish for a special occasion. It's elegant and impressive, but still easy to make.
Farman Kamboh
[email protected]I highly recommend this recipe. It's easy to make and absolutely delicious.
Vee Goes
[email protected]I've made this dish several times now and it's always a crowd-pleaser. It's a great recipe to have in your back pocket.
Amaah Chanceline
[email protected]I love that this dish can be made ahead of time. It's perfect for busy weeknights.
Shirley Alcala
[email protected]I'm always looking for healthy and flavorful recipes, and this one definitely fits the bill. It's a great way to get your veggies in.
Akraam Awan
[email protected]I'm not a huge fan of goat cheese, but I really enjoyed this dish. The flavors are so well-balanced.
Tiktok Pakao
[email protected]This dish is so easy to make, but it looks and tastes like it came from a restaurant.
Amelia Kobeli
[email protected]I love the crispy skin on the chicken. It's the perfect complement to the creamy goat cheese filling.
Ardit Staro
[email protected]I'm always looking for new ways to cook chicken, and this definitely fits the bill. It's so flavorful and juicy.
Khanoba Valentina
[email protected]This dish was a hit at my last dinner party. Everyone raved about the combination of goat cheese and mushrooms.
Loren Moore
[email protected]I made this for my family and they absolutely loved it! It's such a great way to enjoy chicken breasts.
Hussain Zada
[email protected]I've never worked with goat cheese before, but this dish was so easy and delicious! I'm definitely a fan now.