This stuffed chicken breast with Meredith Dairy marinated goat cheese, chopped basil and served with a creamy mushroom sauce is a must-try. However, after you taste it once, you’ll keep making it because it’s truly phenomenal!

If you love goat cheese, read on, because I’ve discovered an Australian brand that is simply divine.

Disclosure: this is a sponsored post. I loved Meredith Dairy’s marinated sheep and goat cheese so much, I contacted them to collaborate. As always, all opinions are my own.

As an Amazon Associate I earn from qualifying purchases.

Sometime ago, an Australian Facebook follower named Louise P. (you can see her comment below) mentioned that she was having Meredith Dairy marinated goat cheese as part of her meal, and simply raved about it. She reminded me of how I sound when I’m absolutely smitten with something!

However, she was in Australia, so I just assumed it wasn’t available in the US. I found Meredith Dairy on Instagram and began following them. In my head, I just thought I’d have to wait to return to Australia to taste this marvelous cheese, but I was wrong.

A couple of months ago I was shopping at one of my favorite stores here in LA, Epicurus Gourmet, when I spotted jars of Meredith Dairy marinated sheep and goat cheese in their refrigerator–I couldn’t believe it!

Introducing Meredith Dairy Marinated Goat Cheese

As I was taking a jar out, another shopper nearby noticed, and said, “That cheese is amazing!” I responded, “That’s what I hear.” He raved about the cheese as well as the oil it is packed in so I couldn’t wait to get home and try it. I don’t usually keep anything just for myself, and will share with anyone who’s home, but after I took one bite of this cheese, I wondered if it was worth letting my husband try it! It was that good!

The initial flavor of this exquisite cheese is marvelous, but it’s like a one-two punch: with the aftertaste, it’s even more sublime! You simply have to try it. Meredith Dairy packs their cheese with black peppercorns and thyme, and fills the jars with an olive oil blend.

To be honest, it was many days later, after I’d been enjoying (and carefully rationing) the marinated goat cheese on my own, that I put a piece on my husband’s plate one evening. I thought to myself, “If he doesn’t comment on how good it is, I’ll just keep it for myself!” However, I had imagined using this goat cheese in so many ways, including the stuffed chicken breast recipe I’m going to share with you below.

After his first bite my husband said, “That’s good!”, and I thought, “Darn it!” A second later he added, “Wow–that’s amazing!” It was completely unsolicited, and so out of character for him as he usually never comments like that! Now I have to share, darn it!

I’ll spare you the rest of the details, but after a phone call to Meredith Dairy in Australia, we had agreed to collaborate! If you’ve followed me for some time, you’ll know that it’s been ages since I’ve done a sponsored post. I refuse to promote something to my readers that isn’t something I genuinely love and use myself.

I am telling you now, try to find Meredith Dairy marinated sheep and goat cheese where you live because you won’t regret it! The link is for Australia, however, there are locations which also sell it in the US, like Epicurus Gourmet, and Bristol Farms, here in Los Angeles. Call your local Kroger or Ralph’s to tell them to carry Meredith Dairy goat cheese as some of them are already stocking it. If you can’t find it where you live, please send an email to [email protected] who can help you to find a location that may already carry it (tell him Christina sent you).

One last thing about Meredith Dairy: I love everything about how they run their farm and business. Meet Sandy and Julie Cameron and learn why their company is in line with Christina’s Cucina and what I believe is important.

On to the stuffed chicken breast with goat cheese and basil recipe. My brother and I have been making this recipe for years after I made it and he tasted it at my house. However, Meredith Dairy’s marinated goat cheese puts it on a whole new level! My brother, Tony, has also made it using goat cheese and spinach, which you can see here.

Stuffed Chicken Breast with Goat Cheese,
Basil, and Mushroom Sauce

inspired by a Bon Appetit recipe serves 2 or 3 (depending on the size of the chicken breasts)

Ingredients

2 large, boneless, skinless chicken breasts
4 or 5 pieces of Meredith Dairy marinated goat cheese
a few leaves of fresh basil, shredded
a few sprigs of fresh thyme (or 1/2 tsp dried)
Kosher or sea salt
freshly ground black pepper
flour for coating the chicken
1 egg, beaten
2 oz or about 1/3 cup of dried breadcrumbs
2 or 3 Tbsp Meredith Dairy oil (from marinated goat cheese jar)

Mushroom Cream Sauce

2 Tbsp Meredith Dairy oil (from marinated goat cheese jar)
1 Tbsp good quality butter
4 oz fresh mushrooms, halved and sliced
splash of white wine
2 oz heavy whipping cream
Kosher or sea salt
freshly ground black pepper
1 or 2 Tbsp good quality butter to finish the sauce

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 ovenproof 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 sautè 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 1 or 2 tablespoonfuls of 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 1/2 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 a salad. Adorn with a sprig of basil or thyme.

Pass the mushroom sauce separately for guests to serve themselves.

Are you salivating yet?

Bon appétit and enjoy!

Try this Scottish classic, too: Balmoral chicken.

Want more fabulous goat cheese recipes?
Check out Meredith Dairy’s featured recipes!

Need help finding this wonderful product?
Send a note with your location to [email protected] and tell him Christina sent you! :)