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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Mahjabin sniha
[email protected]I'm not a big fan of goat cheese, so I'm not sure I'll like this recipe.
Stanley Adebayo
[email protected]This recipe is a bit too complicated for me. I think I'll try a simpler chicken recipe next time.
Elivia Damian
[email protected]I'm not sure what I did wrong, but my chicken turned out dry. Maybe I overcooked it?
Ben10 TEN
[email protected]The sauce is a bit too salty for my taste, but overall this is a great recipe.
Adisyn Jones
[email protected]This recipe is perfect for a special occasion dinner. It's elegant, delicious, and sure to impress your guests.
Aza Adoghe
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did. It's now one of my favorite chicken dishes.
Jhon Britto
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Alia Ashraf
[email protected]The goat cheese and mushroom stuffing is amazing! It's creamy, flavorful, and perfectly complements the chicken.
Elias Perkins
[email protected]I love that this recipe is so versatile. You can use different types of mushrooms, cheese, and herbs to create your own unique dish.
Doris Nkirote
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The end result is a restaurant-quality meal that will impress your guests.
Wasay Chawla
[email protected]I'm not usually a fan of goat cheese, but this recipe changed my mind. The goat cheese and mushrooms pair perfectly with the chicken, and the sauce is to die for.
Debra Drury
[email protected]This recipe is a true culinary delight! The combination of goat cheese, mushrooms, and chicken is simply divine. The flavors meld together perfectly, creating a dish that is both savory and satisfying.