Stuffed Chicken Breast with Goat Cheese, Basil, and a Mushroom Sauce (Featuring Meredith Dairy)
This stuffed chicken breast with Meredith Dairy goat cheese, chopped basil and served with a creamy mushroom sauce is truly a must-try. I’ve been making it for years because it’s phenomenal!
Ingredients
- 2 large chicken breasts boneless, skinless
- 5 pieces goat cheese (marinated from Meredith Dairy)
- 3 leaves fresh basil shredded
- 3 sprigs fresh thyme or ½ tsp dried
- ⅛ tsp sea salt
- ⅛ tsp black pepper
- ½ cup flour as needed for coating the chicken
- 1 egg beaten
- ⅓ cup dried breadcrumbs
- 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 butter (good quality)
- 4 oz fresh mushrooms halved and sliced
- 1 Tbsp white wine
- 2 oz heavy whipping cream
- ⅛ tsp sea salt to taste
- 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, quality ingredients for the best results.
- Shop Meredith Dairy
Nutrition
Serving: 1 chicken | Calories: 958kcal | Carbohydrates: 41g | Protein: 69g | Fat: 102g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 321mg | Sodium: 880mg | Potassium: 1209mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1260IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 4mg
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