Saturday, January 27, 2007

chicken breasts stuffed with goat cheese & basil

Serves 4

4 boneless chicken breast halves, skinned
1/2 C. fresh goat cheese (4 oz)
2 green onions, thinly sliced
3 basil leaves, shredded
1 egg, beaten to blend
1/2 C. dry bread crumbs
2 Tbl unsalted butter, melted
sauce: 1/4 C unsalted butter
1/2 lb. mushrooms, sliced
1/4 C. dry white wine
2/3 C. chicken stock
4 Tbl chilled unsalted butter cut into 4 pieces
salt and pepper

1. Pound chicken between sheets of waxed paper to 1/4" thickness using meat mallet. Pat chicken dry.
2. Combine cheese, green onions and basil in a small bow. 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, shaking off excess. Roll in bread crumb, shaking off excess.
3. Place chicken in 8" square baking dish. Pour 2 Tbl. melted butter over. Bake until cooked through, about 20 minutes.
Sauce: melt 1/4 C. butter in heavy large skillet. Add mushrooms and saute until tender, about 8 min. Add wine and boil 3 min. Add stock and boil until reduced by half, about 6 min. Remove from heat and swirl in 4 Tbl. cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper.
4. Remove string from chicken. Cut crosswise into 1/2" rnds.

Bon Appetit 11/90

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