2 cups water
4 sun-dried tomatoes (not oil packed)
4 ounces goat cheese
1 teaspoon fresh, finely chopped rosemary
1 clove garlic, finely minced
1 large egg, lightly beaten
1 cup fresh breadcrumbs
4 skinless, boneless broiler-fryer chicken breast halves, pounded to 1/4-inch thickness
2 tablespoons unsalted butter, melted
Mushroom-Wine Sauce:
1 tablespoon olive oil
8 ounces fresh mushrooms, thinly sliced
1/2 cup chicken broth
1/2 cup dry white wine
1 tablespoon unsalted butter, cold


1. Prepare Chicken: Preheat oven to 350 degrees F. In medium saucepan, place water and bring to a boil. Add tomatoes, remove from heat and let soak about 5 minutes or until soft. Remove tomatoes from water, pat dry and finely chop.
2. In small bowl, mix together tomatoes, goat cheese, rosemary and garlic. Divide mixture into 4 equal parts and spread lengthwise over center of each chicken breast half. Fold over chicken lengthwise, tucking short ends in and secure with wooden toothpicks.
3. In 2 separate bowls, place egg and breadcrumbs. Dip each chicken roll first in egg and then in breadcrumbs. In baking pan lined with foil, place chicken, seam side down. Pour butter over chicken. Bake in oven until fork can be inserted in chicken with ease, about 30 minutes.
4. Meanwhile, prepare Mushroom-Wine Sauce: In nonstick skillet, heat olive oil over medium-high heat. Add mushrooms and sautÈ until tender and moisture evaporates, about 7 minutes. Add chicken broth and wine. Cook over high heat until liquid is reduced to about 1/3 cup measure, about 5 minutes. Remove from heat and add butter.
5. Remove toothpicks and cut chicken crosswise in 1/2-inch thick rounds. Arrange on platter and spoon Mushroom-Wine Sauce over chicken.
To pound chicken, place chicken breasts between sheets of plastic wrap. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4-inch thickness.
Goat Cheese Stuffed Chick
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