Chicken Breasts Stuffed with Mushrooms and Goat Cheese

By Pooh

Ingredients

• 3 teaspoons extra-virgin
• olive oil
• 2 garlic cloves, mminced
• 1/2 pound fresh shiitake mush-
• rooms, stem removed and
• caps finely chopped
• 3/4 teaspoon herbes de
• Provence
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground
• pepper
• 2 ounces reduced-fat goat
• cheese, softened
• 4 (1/4-pound) skinless,
• boneless chicken-breast
• halves
• 1 shallot, chopped
• 3/4 cup reduced-sodium
• chicken broth
• 6 tablespoons dry sherry or
• orange juice
• 1 teaspoon cornstarch
• 2 teaspoons cold water

Details

Servings 4

Preparation

Step 1

To make the filling, heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the garlic and cook until fragant,
about 30 seconds. Add the musrooms, herbes de Provence,
1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper; cook, stirring occasionally,
until the mushrooms are golden , 5-6 minutes. transfer the mixture to a bowl; add the cheese and stir until combined.
Cool completely.

Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part and gently cutting back and forth until a small chamber opens in the side. Do not cut through to the back or side of the breast. Enlarge the pockets gently with your fingers. Stuff each with 2 tablespoons of the filling.

Wipe out the skillet with paper towels. Add the remaining 1 teaspoon oil and heat over medium heat. Add the chicken and sprinkle with the remaining 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook until the chicken is browned on the outside and cooked through, 7-8 minutes on each side. Cut each breast into 4 or 5 slices, transfer to a serving plate, and keep warm.

To make the sauce, add the shallot to the skillet and cook until fragrant, about 30 seconds. Add the broth and sherry; bring to a boil. Reduce the heat and simmer about 3 minutes. Meanwhile, dissolve the cornstarch in the cold water in a small bowl. Stir the cornstarch mixture into the skillet and cook, stirring constantly, until the mixture bubbles and thickens, about 1 minute. Pour the sauce over the chicken before serving.