Chicken Breasts Stuffed With Goat Cheese, Basil And Red Pepper Recipe

Name: Chicken Breasts Stuffed With Goat Cheese, Basil And Red Pepper
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breast halves; 1/2 cup fresh goat cheese, such as montrachet; 2 green onions, thinly sliced; 1/2 red bell pepper, cut into tiny cubes; 1 teaspoon dried basil, crumbled; 1 egg, beaten; 1/2 cup dry breadcrumbs; 2 tablespoons butter, melted; Mushroom Wine Sauce; 1/4 cup butter; 1/2 lb button mushroom, sliced; 1/4 cup dry white wine; 2/3 cup chicken stock; 4 tablespoons butter, chilled,cut into 4 pieces

Servings: persons

4 boneless skinless chicken breast halves
1/2 cup fresh goat cheese, such as montrachet
2 green onions, thinly sliced
1/2 red bell pepper, cut into tiny cubes
1 teaspoon dried basil, crumbled
1 egg, beaten
1/2 cup dry breadcrumbs
2 tablespoons butter, melted
Mushroom Wine Sauce
1/4 cup butter
1/2 lb button mushroom, sliced
1/4 cup dry white wine
2/3 cup chicken stock
4 tablespoons butter, chilled,cut into 4 pieces

1
For chicken: Preheat oven to 350F.
2
Pound chicken between 2 sheets of wax paper to thickness of 1/4 inch.
3
Pat chicken dry.
4
Combine cheese, green onions, red pepper and basil in a small bowl.
5
Season with salt and pepper.
6
Spread cheese mixture lengthwise over half of each chicken piece.
7
Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders.
8
Tie ends together with string to secure.
9
Dip chicken in egg, allowing excess to drip back into bowl.
10
Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate).
11
Place chicken in square baking dish to comfortably hold rolls.
12
Pour 2 tblsps melted butter over.
13
Bake until cooked through, about 20-25 minutes.
14
For sauce: Melt 1/4 cup butter in large skillet over medium heat.
15
Add mushrooms and saute until tender, about 8 minutes.
16
Add wine and boil for 3 minutes.
17
Add stock and boil until liquid is reduced by half, about 6 minutes.
18
Remove from heat and swirl in 4 tblsps of butter, one piece at a time.
19
Season.
20
Remove string from chicken.
21
Cut rolls crosswise into 1/2 inch thick rounds.
22
Fan on plates.
23
Serve immediately, passing sauce separately.

657

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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 skinless chicken breast halves, 1/2 cup fresh goat cheese, such as montrachet, 2 green onions, thinly sliced, 1/2 red bell pepper, cut into tiny cubes, and more.

Yes, Chicken Breasts Stuffed With Goat Cheese, Basil And Red Pepper 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.

Chicken Breasts Stuffed With Goat Cheese, Basil And Red Pepper

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