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Goat Cheese And Mushroom Stuffed Chicken Breasts

Goat Cheese And Mushroom Stuffed Chicken Breasts comes together with Boneless Skinless Chicken Breasts, Crimini Mushrooms, Butter, Goat Cheese, and Olive Oil. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 6
• 1 lb
• 2 tbsp
• 6 oz
• 3 tbsp
• Mushroom Wine Sauce Recipe Follows
• Sauteed Fingerling Potatoes Recipe Follows
• 1/4 cup

Method (preview)

1. 1

   Place the chicken breasts, one at a time, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick.

2. 2

   Set aside.

3. 3

   Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped.

4. 4

   Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms.

5. 5

   Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated.

6. 6

   Season well with the salt and pepper.

7. 7

   Set aside.

8. 8

   Smear each chicken breast with some of the goat cheese and top with some of the duxelle.

9. 9

   Roll the breast up and tie with the kitchen twine.

10. 10

    Season with the salt and pepper.

11. 11

    In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides.

12. 12

    Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes.

13. 13

    Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce.

14. 14

    Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.

15. 15

    Mushroom Wine Sauce 1 1/2 cups dried shiitake mushrooms

16. 16

    Kosher salt and freshly cracked black pepper

17. 17

    Place the shiitakes in a mixing bowl and add the boiling water.

18. 18

    Strain and reserve the liquid.

19. 19

    Discard the mushrooms or reserve for another use.

20. 20

    In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half.

21. 21

    Add the wine and chicken stock, reduce by 1/2 again.

22. 22

    Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny.

23. 23

    Season with the salt and pepper.

24. 24

    Sauteed Fingerling Potatoes 1 1/2 pounds fingerling potatoes

25. 25

    Kosher salt and freshly cracked black pepper

26. 26

    Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust.

27. 27

    Season with the salt and pepper.