Goat Cheese and Mushroom Stuffed Chicken Breasts

By khojnicki

Ingredients

• For the chicken:
• 6 skinless, boneless chicken breasts
• 10 oz. cremini mushrooms
• 2 tbsp unsalted butter
• Kosher salt and freshly cracked black pepper
• 6 oz. goat cheese, softened
• 3 tbsp EVOO
• 1/4 c chopped fresh parsley, for garnish
• For the sauce:
• 1 1/2 c dried shiitake mushrooms
• 1/4 c white wine
• 1/4 c chicken stock
• 1 tbsp cold unsalted butter
• Kosher salt and freshly ground black pepper

Details

Servings 6
Preparation time 45mins
Cooking time 135mins

Preparation

Step 1

Prepare the chicken by laying the breasts on a piece of plastic wrap; place another piece on top and pound with a mallet or rolling pin until each breast is about 1/2" thick. Set aside.

Stem the cremini mushrooms and put the caps and stems in a food processor; pulse until finely chopped. Melt the butter in a medium sized saute pan over medium high heat and add the mushrooms. Saute until the mushrooms have released their liquid and the liquid has evaporated, about 10 mins. Season with salt and pepper. Set aside.

Coat each chicken with 2 tbsp goat cheese and top with 1/4 c duxelles. Roll up each breast. Tie with kitchen twine. Season with salt and pepper.

Make the sauce: place shiitakes in a mixing bowl and add 2 c boiling water. Allow the mushrooms to soak 15-20 mins, until the liquid gives off a rich, earthly fragrance. Strain, reserving the liquid. Thinly slice the mushrooms and put aside. In a small saute pan over medium high heat, bring the mushroom liquid to a strong boil and reduce by half, about 10 mins. Add the wine and stock and reduce by half again, 3-5 mins. Add the sliced shiitakes. Remove from the heat and add the butter, swirling until its incorporated. Season with salt and pepper.

Meanwhile, cook the chicken by heating 3-4 tbsp oil in a large saute pan over medium high heat. Sear the chicken roll ups on all sides, cooking in 2 batches, until they are cooked through and are golden brown. Allow the rolls to sit 5 mins before removing the twine and slicing. Top with remaining duxelles and garnish with parsley and serve with sauce.