Chevre Filled Chicken Breasts Recipe

Name: Chevre Filled Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breast halves, skinned; 1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces); 2 green onions, thinly sliced; 3 basil leaves, shredded or 1 teaspoon dried, crumbled; Salt and freshly ground pepper; 1 egg, beaten to blend; 1/2 cup dry breadcrumbs; 2 tablespoons (1/4 stick) unsalted butter melted; 1/4 cup (1/2 stick) unsalted butter; 1/2 pound mushrooms, sliced; 1/4 cup dry white wine; 2/3 cup chicken stock or canned low-salt broth; 4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces; Salt and pepper

Servings: persons

4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs
2 tablespoons (1/4 stick) unsalted butter melted
1/4 cup (1/2 stick) unsalted butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock or canned low-salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

1
Preheat oven to 350 degrees.
2
Pound chicken between sheets of waxed paper to thickness of 1/4-inch using meat mallet.
3
Pat chicken dry.
4
Combine cheese, green onions and basil in small bowl.
5
Season with salt and pepper.
6
Spread cheese mixture lengthwise over half of each chicken piece.
7
Tuck short ends in.
8
Roll chicken up, starting at one long side, into tight cylinders.
9
Tie ends with string to secure.
10
Dip chicken in egg, allowing excess to drip into bowl.
11
Roll in bread crumbs, shaking off excess.
12
(Can be prepared 4 hours ahead.
13
Refrigerate.)
14
Place chicken in 8-inch square baking dish.
15
Pour 2 tablespoons melted butter over.
16
Bake until cooked through, about 20 minutes.
17
Sauce: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat.
18
Add mushrooms and saute until tender, about 8 minutes.
19
Add wine and boil 3 minutes.
20
Add stock and boil until liquid is reduced by half, about 6 minutes.
21
Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time.
22
Season sauce with salt and freshly ground pepper.
23
Remove string from chicken.
24
Cut rolls crosswise into 1/2-inch-thick rounds.
25
Fan on plates.
26
Serve immediately, passing sauce separately.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 boneless chicken breast halves, skinned, 1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces), 2 green onions, thinly sliced, 3 basil leaves, shredded or 1 teaspoon dried, crumbled, and more.

Yes, Chevre Filled Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chevre Filled Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions