Chicken Stuffed with Goat Cheese and Mushrooms

Ah, the warm earthiness of mushrooms. Wild, woodsy and organic – they hold within their soft flesh the pungent energy of the soil they pushed through. I am beginning to see mushrooms – really high-quality mushrooms – as a necessity during the fall. Witness my transformation!

The natural muskiness of mushrooms mixes well with anything creamy. Like this dish, which combines tart, creamy goat cheese with mushrooms for a lovely stuffing in pounded chicken breasts. I tweaked the recipes to include red wine and a few other tidbits that make it even yummier.

In keeping with the mood, I cooked it up while staying in the mountains, where the hickory leaves have already laid a bed of mulch that crunches under heavy boots.

Adapted from The Food Network Magazine.

Goat Cheese and Mushroom Stuffed Chicken

Ingredients (serves 2):

  • 3 skinless, boneless chicken breasts
  • 10 ounces cremini or shiitake mushrooms, chopped
  • 2 tablespoons unsalted butter
  • Kosher salt and freshly cracked pepper
  • 3 ounces goat cheese, softened
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup chopped fresh parsley, for garnish
  • 1/4 cup red wine
  • 2 tablespoon cold unsalted butter
  • Kosher salt and freshly cracked pepper

Prepare the chicken: Lay the chicken 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 inch thick. Set aside.

Melt the butter in a medium-size saute pan over medium-high heat and add half the mushrooms. Saute until the mushrooms have released their liquid and the liquid has evaporated, about 10 minutes. Season with salt and pepper. Set aside.

Coat each chicken breast with 2 tablespoons goat cheese and top with 1/4 cup mushroom mixture. Roll up each breast burrito-style: Begin from the bottom, roll into the middle and tuck in the sides as you finish. Tie each roll with 3 pieces of kitchen twine, securing the ends and then wrapping in the middle. Season with salt and pepper.

Heat 3 tablespoons olive oil in a large saute pan over medium-high heat. Sear the chicken roll-ups on all sides until they are cooked through and golden brown, 12 to 15 minutes. Allow the rolls to sit 5 minutes before removing the twine and slicing each one into 4 to 5 pieces.

While the chicken breasts are resting, make a quick sauce: add 2 T butter to the chicken pan until foaming. Add remaining mushrooms and stir until cooked. Add wine and stir, 3 min.

Slice chicken and top with mushroom sauce and garnish with the parsley.

It will smell so warm and inviting in your house.

The goat cheese is all smooth and melting, which is wonderful with the mushrooms and red wine sauce thickened with butter. Parsley adds a nice pop of color and freshness.

Enjoy, friends! xoxo

5 responses to “Chicken Stuffed with Goat Cheese and Mushrooms

  1. I’ve experimented with a variety of mallets (ok, blacksmithing tools?!?) and rolling pins, and find that my favorite thing to “pound” with is an empty wine bottle. . . yet another reason to keep drinking!

    • Yes, I go back and forth with getting a “real” meat mallet. But I’m always fine with my wine bottles or small cast-iron skillets even! except I drink the wine in the bottle after…

  2. This looks so very delicious and moist. I could not agree more about the pounding tools required. Now I guess maybe that would be white wine bottle in this case. Take Care

  3. This sounds really awesome – goat’s cheese is one of my favourite flavours. Great idea, well executed.

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