Stuffed Chicken Breast with Goat Cheese, Basil, and a Mushroom Sauce (Featuring Meredith Dairy)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Additional Time
10 mins
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Total Time
50 mins
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Servings
2
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Calories
958 kcal
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Course
Main Course
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Cuisine
American
Stuffed Chicken Breast with Goat Cheese, Basil, and a Mushroom Sauce (Featuring Meredith Dairy)
Description
To make "Stuffed Chicken Breast with Goat Cheese, Basil, and a Mushroom Sauce," the marinated goat cheese from Meredith Dairy is softened and combined with shredded basil, thyme, salt, and pepper. This flavorful mixture is spread on pounded chicken breast halves, which are then carefully rolled and secured with kitchen string or toothpicks. The rolls are dredged sequentially in seasoned flour, beaten egg, and breadcrumbs to create a crust when cooked. They are browned in dairy oil collected from the goat cheese jar to add richness, then finished baking in the oven to cook through. The mushroom cream sauce uses the same dairy oil, butter, fresh mushrooms, white wine, and heavy cream, cooked down to a velvety consistency seasoned with sea salt and fresh pepper. The sauce is finished with additional butter to add shine and smoothness. This method results in crisped, flavorful chicken rolls with a soft, tangy, herbal cheese center, paired with a luxurious mushroom sauce, highlighting the distinctive quality of the Meredith Dairy goat cheese. The dish is best prepared with quality fresh ingredients to maximize flavor.
Ingredients
- 2 large chicken breast boneless, skinless
- 5 pieces goat cheese (marinated from Meredith Dairy)
- 3 leaves basil shredded, fresh
- 3 prigs thyme or ½ tsp dried, fresh
- ⅛ tsp salt sea salt
- ⅛ tsp black pepper
- ½ cup flour as needed for coating the chicken
- 1 egg beaten
- ⅓ cup dried breadcrumbs
- 3 Tbsp dairy oil from marinated goat cheese jar, Meredith
Mushroom Cream Sauce
- 2 Tbsp dairy oil from marinated goat cheese jar, Meredith
- 1 Tbsp butter (good quality)
- 4 oz mushrooms halved and sliced, fresh
- 1 Tbsp white wine
- 2 oz heavy whipping cream
- ⅛ tsp salt to taste, sea salt
- ⅛ tsp black pepper freshly ground, to taste
- 2 Tbsp butter to finish the sauce
Instructions
Prepare the Stuffed Chicken Breasts:
- In a small bowl, cream together the Meredith Dairy marinated sheep and goat cheese, basil, thyme, a few shakes of salt and some pepper. (The goat cheese is easier to mix and spread at room temperature).
- Pound the chicken breasts and spread half of the cheese mixture onto half of each breast as shown.
- Fold the ends in, then start rolling at the long end to form a cylinder.
- Tie with kitchen string or use toothpicks to secure the breasts. I've used both successfully, but the toothpicks can sometimes be more difficult to remove.
- Next, put the flour, egg and breadcrumbs (add some salt and pepper to the these) into shallow pans or dishes. Roll in flour, dip in egg, and then in breadcrumbs.
- Pre-heat the oven to 350˚F (175˚C) then heat 2 or 3 tablespoons of the oil from the Meredith Dairy jar in a cast iron skillet or other oven-proof pan.
- When hot, add the stuffed chicken breasts and brown all over. (Note: the chicken only needs to be browned on the outside, not thoroughly cooked, as we'll finish it off in the oven next.)
- Turn the burner off and put the cast iron pan into the oven for about 15 or 20 minutes. (While the chicken is in the oven, make the mushroom cream sauce.) Allow to cool for about 5 minutes then move to a wooden board.
Make the Mushroom Cream Sauce:
- Put the oil and butter in a saute pan, then add the sliced mushrooms. Cook for about 6 minutes, then add a splash or two of white wine and salt and pepper.
- Cook for another 3 or 4 minutes then add the cream.
- Stir well and when it just starts to simmer, remove the pan from the heat and add the butter and swirl around. Taste and adjust the salt and pepper as needed. Pour into a serving dish and keep warm.
Serve the Stuffed Chicken Breast Slices with the Mushroom Cream Sauce:
- Remove the string and cut the stuffed chicken breast into ½ inch slices with a sharp knife. Arrange slices on a plate and serve with your desired sides, such as roast potatoes and a vegetable or salad. Adorn with a sprig of basil or thyme.
- Pass the mushroom sauce separately for guests to serve themselves.
Notes
- Use fresh, high-quality ingredients, especially the marinated goat cheese, for the best flavor results.
- Kitchen string or toothpicks can be used to secure the chicken rolls; remove toothpicks before serving carefully to avoid breakage.
- The dairy oil from the marinated goat cheese jar provides rich flavor for browning and sauce preparation.
- Ensure chicken breasts are pounded evenly to allow for easier rolling and even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 958 kcal
% Daily Value*
| Serving | 1 chicken | |
| Calories | 958kcal | 48% |
| Carbohydrates | 41g | 14% |
| Protein | 69g | 138% |
| Fat | 102g | 157% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 321mg | 107% |
| Sodium | 880mg | 37% |
| Potassium | 1209mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1260IU | 25% |
| Vitamin C | 7mg | 8% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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