Chicken Breasts Stuffed with Goat Cheese and Basil

The love affair with goat cheese continues…We had friends coming over and I was torn between making my stuffed shells or trying out this new recipe for stuffed chicken with goat cheese and basil. When I put the decision up to one of my guests, the response that I received was in overwhelming favor of the chicken for a number of reasons.

And truly, my friend Chris was spot on. Chicken breasts and goat cheese…YUM! This recipe yielded a decidedly delicious result with some pretty minimal work. What I did learn though is that if you, like me, happen to have purchased ginormous 2″ thick chicken breasts, please, for the love of all that is good and normal sized portions, slice the breast in half for a more manageable thickness before you pound it out. Otherwise, you’ll end up with chicken breasts the size of bases that belong on the field.

I substituted panko for the breadcrumbs called for in the recipe and it gave a crunchier texture. The accompanying sauce is also a must have and wonderfully complements the tangy goat cheese and the fresh zest of flavor you get from the herbs mixed in with the cheese.

Alas, in my hurry to get dinner on the table for my guests, I committed yet another faux pas…I forgot to take pictures…again. Alex finally reminded me at the end of the prep session, but most of the work had already been done. So, unfortunately, all we have to show you is the finished product. Believe me when I tell you though, this was still darn good and worthy of a remake in my kitchen in the very near future.

Chicken Breasts Stuffed with Goat Cheese and Basil

Adapted from

Yields 4 servings


4 boneless chicken breast halves, skinned
1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)***
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/2 cup dry breadcrumbs (or panko)
2 tablespoons (1/4 stick) unsalted butter melted

Mushroom-Wine Sauce
¼ cup (1/2 stick) unsalted butter
½ pound mushrooms, sliced
¼ cup dry white wine
2/3 cup chicken stock or canned low salt broth
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper


For chicken:
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

For sauce:
Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

***Note: Boursin or Alouette cheese can easily be subsituted for the goat cheese

Soft Goat Cheese on FoodistaSoft Goat Cheese


~ by tastydesu on February 24, 2010.

One Response to “Chicken Breasts Stuffed with Goat Cheese and Basil”

  1. I love that you used goat cheese for this recipe. It looks really good.I came across your site from the Foodieblogroll and if you won’t mind, I’d love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and you’re all set. Thanks!

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