Stuffed Chicken Breast With Goat Cheese Basil And A Mushroom Sauce Featuring Meredith Dairy Food

STUFFED CHICKEN BREAST WITH GOAT CHEESE, BASIL, AND A MUSHROOM SAUCE (FEATURING MEREDITH DAIRY)

Steps:

• 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.
• 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 1 or 2 Tbsp of butter and swirl around. Taste and adjust the salt and pepper as needed. Pour into a serving dish and keep warm.
• Remove the string and cut the stuffed chicken breast into 1/2 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.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND BASIL

Steps:

• 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.

GOAT CHEESE-MUSHROOM CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
• Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
• Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

CRISPY CHICKEN BREASTS STUFFED WITH MUSHROOMS AND GOAT CHEESE

Steps:

• For the chicken: Coat a large saute pan with olive oil, toss in the shallots, season with salt and bring the pan to a medium-high heat. Cook the shallots for 3 to 4 minutes, stirring frequently.
• Toss the chicken livers into the pan, stir to combine and cook for 2 minutes. Toss in the mushrooms, stir to combine and season with salt. Cook the mushrooms until they are soft and wilted, 4 to 5 minutes.
• Add the wine and cook, stirring frequently, until the mushroom mixture is almost dry. Remove from the heat and let cool.
• Transfer the cooled mushroom mixture to a medium bowl, add the goat cheese and chives and mix until it is a homogeneous mixture. Put the mushroom mixture in a disposable piping bag and reserve.
• Using a paring knife or boning knife, make an incision in the thick end of each chicken breast. Insert the knife all the way into the chicken breast and slide it back and forth to create a pocket. Try not to poke the knife through the top or bottom of the chicken.
• Squeeze the mushroom filling into each chicken breast.
• In 3 separate wide, shallow containers, set up a standard breading procedure: one container of flour, one with the beaten egg mixture and one with the panko.
• Season the chicken breasts with salt. Using one hand for wet things and one hand for dry things, dredge each chicken breast in the flour. Dip in the egg wash and then pack panko onto each chicken breast. Lay the chicken breasts on a sheet tray and let them rest in the refrigerator for at least 1 hour.
• Preheat the oven to 300 degrees F. Set up a tray lined with paper towels. Take the chicken breasts out of the refrigerator and let them come to room temperature for 10 to 15 minutes.
• Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Work in batches if all the chicken breasts do not fit in the pan at the same time. Cook the chicken until well browned on both sides, 5 to 6 minutes per side. Remove the browned chicken and blot it on the paper towels; season with salt immediately. Repeat with the remaining chicken.
• When all the chicken has been browned and blotted, place the chicken breasts on a wire rack set over a sheet tray and continue to cook for 10 to 15 minutes more in the oven.
• For the sauce: Meanwhile, ditch the fat from the pan and add the wine. Reduce the wine by half. Add half the chicken stock and reduce that by half. Add the remaining chicken stock and reduce that by half also (this will take a little time so be patient).
• Taste the reduced stock and season with salt if needed. Remove the pan from the heat and swirl in the butter.
• Plate the chicken and spoon the pan sauce over the chicken.

GOATS CHEESE STUFFED CHICKEN BREAST WITH A CREAMY MUSHROOM SAUCE

Steps:

• For the chicken.
• Pound chicken breasts with meat mallet to flatten slightly.
• Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls, but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts.
• Pre-Heat oven to 180c and bake for 50mins.
• For the mushroom sauce.
• Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned.
• Add wine, both mustard's and stock stir until combined.
• Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley.
• To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg.
• For a photo visit http://the-best-recipes.blogspot.com/.

GOAT CHEESE AND HERB STUFFED CHICKEN BREASTS

Steps:

• Preheat the oven to 375 degrees F.
• Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper.
• Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled.
• Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving.

GOAT CHEESE AND MUSHROOM STUFFED CHICKEN BREASTS

Steps:

• Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until about 1/2-inch thick. Set aside.
• Stem the mushrooms and place the caps and stems separately in a food processor and process until finely chopped. Melt the butter in a medium-sized saute pan over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, and saute until all the liquid has evaporated. (This is called a duxelle.) Season well with the salt and pepper. Set aside.
• Smear each chicken breast with some of the goat cheese and top with some of the duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt and pepper. In a large saute pan over medium-high heat, heat the olive oil and sear the chicken on all sides. Continue to saute until the chicken is cooked through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top with some of the remaining duxelle and several spoonfuls of the Mushroom Wine Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped parsley.
• Place the shiitakes in a mixing bowl and add the boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and reserve the liquid. Discard the mushrooms or reserve for another use. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from heat and add the butter, swirling the pan until the butter is incorporated and the sauce is glossy and shiny. Season with the salt and pepper.
• Using the mandoline or a knife, slice the potatoes into thin rounds of uniform thickness. Melt the butter in a large saute pan over medium-high heat and saute the potatoes until cooked through with a golden, crispy crust. Season with the salt and pepper.

CHICKEN WITH HERBED GOAT CHEESE

Steps:

• Preheat the oven to 375 degrees.
• Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.

SPINACH AND GOAT CHEESE STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 300.
• In a bowl, mix spinach, goat cheese, lemon zest, 1/2 teaspoons salt and pepper until well combined.
• Lay pounded chicken breast out and place 1/4 of cheese mixture on top. Roll chicken breast and secure with toothpicks (I usually use about 3 each piece).
• Dredge chicken in flour and brown on all sides in heated skillet.
• Remove chicken and place in oven while completing dish.
• Add 2 tbs. oil in skillet and add garlic, onion, thyme, 1/8 teaspoons salt and red pepper flakes. Cook 3-4 minute then add 1 tbs. flour. Cook 1 minute more.
• Whisk in stock and cook 4-5 minute until thickened.
• Add lemon juice, parsley and roasted peppers.
• When plating, slice each breast about 1/2 inches thick and spoon sauce on top.

BALSAMIC GOAT CHEESE STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
• Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
• Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
• Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

GOATS CHEESE STUFFED CHICKEN BREAST WITH A MOREL SAUCE

Steps:

• Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.
• Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string.
• Heat a small amount of olive oil in a pan and brown chicken breasts on both sides.
• Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min's or until chicken is cooked through.
• For The Sauce.
• Melt butter in a pan, add shallot and cook until softened.
• Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don't worry if it seems too thick as you still have the cream to add.).
• Add cream and chopped morels and stir until heated through serve over chicken.
• To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.

CHICKEN BREASTS STUFFED WITH GOAT CHEESE, BASIL AND RED PEPPER

Steps:

• For chicken: Preheat oven to 350F.
• Pound chicken between 2 sheets of wax paper to thickness of ¼ inch.
• Pat chicken dry.
• Combine cheese, green onions, red pepper and basil in a small bowl.
• Season with salt and pepper.
• Spread cheese mixture lengthwise over half of each chicken piece.
• Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders.
• Tie ends together with string to secure.
• Dip chicken in egg, allowing excess to drip back into bowl.
• Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate).
• Place chicken in square baking dish to comfortably hold rolls.
• Pour 2 tblsps melted butter over.
• Bake until cooked through, about 20-25 minutes.
• For sauce: Melt ¼ cup butter in large skillet over medium heat.
• Add mushrooms and saute until tender, about 8 minutes.
• Add wine and boil for 3 minutes.
• Add stock and boil until liquid is reduced by half, about 6 minutes.
• Remove from heat and swirl in 4 tblsps of butter, one piece at a time.
• Season.
• Remove string from chicken.
• Cut rolls crosswise into ½ inch thick rounds.
• Fan on plates.
• Serve immediately, passing sauce separately.

CHEESE STUFFED CHICKEN BREASTS

Steps:

• In a large non-stick frying pan over med.
• heat, sauté onion and garlic in 1 tbsp.
• of oil until soft (about 3-4 min.) Cool.
• Add onion and garlic mixture to remaining stuffing ingredients and mix together in a medium sized bowl.
• With a rolling pin or meat pounder, flatten chicken breasts.
• Divide stuffing equally in the centre of each breast.
• Tightly roll chicken around the stuffing, tucking in the ends.
• Seal with toothpicks.
• In the same frying pan, add 1 tbsp.
• each of olive oil and butter.
• Over med-high heat, brown the stuffed chicken breasts, turning several times, for 5 min.
• Reduce heat to med-low; cover pan and simmer for 10 min.
• turning occasionally.
• Remove chicken from pan and keep warm.
• Increase heat to high, add sauce ingredients and boil until liquid is reduced by half.
• Slice each breast into 4 pieces, drizzle sauce over chicken, and serve.