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Goat Cheese and Mushroom Stuffed Chicken Breasts Recipe

Goat Cheese and Mushroom Stuffed Chicken Breasts Recipe

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Goat Cheese and Mushroom Stuffed Chicken Breasts

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Ingredients:

Serving

6 boneless, skinless chicken breasts
1 lb crimini mushrooms
2 tbsp butter
kosher salt and freshly cracked black pepper
6 oz softened goat cheese
3 tbsp olive oil
1 recipe mushroom wine sauce , recipe follows
1 recipe sauteed fingerling potatoes , recipe follows
1/4 cup freshly chopped parsley leaves, for garnish
1 1/2 cups dried shiitake mushrooms
2 cups boiling water
1/4 cup white wine
1/4 cup chicken stock
1 tbsp butter, cold
kosher salt and freshly cracked black pepper
1 1/2 lb fingerling potatoes
4 tbsp unsalted butter
kosher salt and freshly cracked black pepper

Directions:

Special equipment: A food processor, kitchen twine
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.
This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results.
Mushroom Wine Sauce:
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.
Sauteed Fingerling Potatoes:
Special equipment: A mandoline
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	851.25 Kcal (3564 kJ)
Calories from fat	345.79 Kcal
		% Daily Value*
Total Fat	38.42g	59%
Cholesterol	204.93mg	68%
Sodium	897.34mg	37%
Potassium	1960.38mg	42%
Total Carbs	68.38g	23%
Sugars	3.58g	14%
Dietary Fiber	8.96g	36%
Protein	67.8g	136%
Vitamin C	30.4mg	51%
Vitamin A	0.2mg	6%
Iron	2.9mg	16%
Calcium	299.8mg	30%

Amount Per 100 g
Calories	133.57 Kcal (559 kJ)
Calories from fat	54.26 Kcal
		% Daily Value*
Total Fat	6.03g	59%
Cholesterol	32.15mg	68%
Sodium	140.8mg	37%
Potassium	307.6mg	42%
Total Carbs	10.73g	23%
Sugars	0.56g	14%
Dietary Fiber	1.41g	36%
Protein	10.64g	136%
Vitamin C	4.8mg	51%
Iron	0.5mg	16%
Calcium	47mg	30%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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