Chicken Breasts Stuffed With Goat Cheese Basil And Red Pepper Recipe

How to Make Chicken Breasts Stuffed With Goat Cheese Basil And Red Pepper

1. Preheat oven to 350°F (175°C).
2. Place chicken breasts between two sheets of wax paper and pound to 1/4-inch thickness.
3. Pat chicken breasts dry with paper towels.
4. In a medium bowl, combine 4 ounces of crumbled goat cheese, 2 tablespoons chopped green onions, 1/2 cup chopped red bell pepper, and 1/4 cup chopped fresh basil. Season with salt and pepper to taste.
5. Spread the goat cheese mixture evenly over one half of each chicken breast.
6. Fold the other half of the chicken breast over the filling, tucking in the sides to create a tight roll.
7. Tie each chicken roll with kitchen twine to secure.
8. In a shallow dish, whisk 2 large eggs.
9. In another shallow dish, place 1 cup of breadcrumbs.
10. Dip each chicken roll in the egg, allowing excess to drip off, then dredge in the breadcrumbs, ensuring they are evenly coated.
11. Place the chicken rolls in a greased 9x13 inch baking dish.
12. Drizzle 2 tablespoons of melted butter over the chicken rolls.
13. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
14. While the chicken is baking, prepare the sauce:
15. Melt 1/2 cup of butter in a large skillet over medium heat.
16. Add 8 ounces of sliced mushrooms and sauté until tender, about 8 minutes.
17. Add 1/2 cup of dry white wine and bring to a boil for 3 minutes.
18. Stir in 1 cup of chicken broth and simmer until the liquid is reduced by half, about 6 minutes.
19. Remove from heat and swirl in 4 tablespoons of cold butter, one tablespoon at a time, until the sauce is emulsified.
20. Season the sauce with salt and pepper to taste.
21. Remove the kitchen twine from the chicken rolls.
22. Slice the chicken rolls crosswise into 1-inch thick rounds.
23. Arrange the chicken slices on plates, fanning them slightly.
24. Serve immediately, passing the mushroom sauce separately.