Goat Cheese-Mushroom Chicken Breasts Recipe

Posted by
Rate It!
Goat Cheese-Mushroom Chicken Breasts
Add your photo!
Ingredients
11
Count
Nutrition
461
Calories
Total time
90
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. 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.
  2. Stem the cremini mushrooms and put the caps and stems in a food processor; pulse until finely chopped. Melt the butter in a medium-size saute pan over medium-high heat and add the mushrooms. Saute until the mushrooms have released their liquid and the liquid has evaporated, about 10 minutes. This is called duxelles. Season with salt and pepper. Set aside.
  3. Coat each chicken breast with 2 tablespoons goat cheese and top with 1/4 cup duxelles. 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.
  4. Make the sauce: Place the shiitakes in a mixing bowl and add 2 cups boiling water. Allow the mushrooms to soak for 15 to 20 minutes, until the liquid gives off a rich, earthy fragrance. Strain, reserving the liquid. Thinly slice the mushrooms and put aside. In a small saute pan over medium-high heat, bring the mushroom liquid to a strong boil and reduce by half, about 10 minutes. Add the wine and stock and reduce by half again, 3 to 5 minutes. Add the sliced shiitakes. Remove the pan from the heat and add the butter, swirling the pan until it's incorporated and the sauce is glossy. Season with salt and pepper.
  5. Meanwhile, cook the chicken: Heat 3 tablespoons olive oil in a large saute pan over medium-high heat. Sear the chicken roll-ups on all sides, cooking in 2 batches, 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. Top with the remaining duxelles and garnish with the parsley. Serve with the sauce.
  6. Photograph by Yunhee Kim
  7. From Food Network Star: The Official Insider's Guide to America's Hottest Food Show By Ian Jackman. Copyright (c) 2011 By Food Network. By arrangement with William Morris Cookbooks/HarperCollins Publishers.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 460.98 Kcal (1930 kJ)
Calories from fat 194.91 Kcal
% Daily Value*
Total Fat 21.66g 33%
Cholesterol 63.03mg 21%
Sodium 278.3mg 12%
Potassium 1296.89mg 28%
Total Carbs 47.66g 16%
Sugars 2.07g 8%
Dietary Fiber 7.17g 29%
Protein 26.44g 53%
Vitamin C 5.7mg 9%
Iron 69.5mg 386%
Calcium 300.9mg 30%
Amount Per 100 g
Calories 215.35 Kcal (902 kJ)
Calories from fat 91.06 Kcal
% Daily Value*
Total Fat 10.12g 33%
Cholesterol 29.45mg 21%
Sodium 130.01mg 12%
Potassium 605.86mg 28%
Total Carbs 22.27g 16%
Sugars 0.97g 8%
Dietary Fiber 3.35g 29%
Protein 12.35g 53%
Vitamin C 2.7mg 9%
Iron 32.5mg 386%
Calcium 140.6mg 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
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 10.2
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • good source of fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top