Wednesday, June 17, 2009


This is one of those wonderful adaptable recipes from Bon Appetit. You could make it less complicated by using herbed or garlic goat cheese, or subbing blue cheese. Other possibilities for stuffing include sun-dried tomatoes or toasted nuts. You could skip the sauce, or make it more fancy by adding carmelized onions. You could also skip the breading to make it a bit less caloric. Audrey had the chicken tenders I made on the side, but Morgan and James loved it.

4 boneless chicken breast halves, skinned
1/2 cup goat cheese (about 4 ounces) at room temperature
2 green onions, thinly sliced (0ptional)
1 – 2 cloves garlic, minced
¼ cup fresh herbs, minced (basil, oregano, thyme, etc.)
Salt and freshly ground pepper
1 egg, beaten
1/2 cup dry breadcrumbs
2 tablespoons butter, melted

1/4 cup butter
1/2 pound mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock
4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
Salt and pepper

For chicken:
Preheat oven to 350°F.
Combine cheese, onions, garlic and herbs in small bowl and reserve. Rinse and dry chicken, then pound between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Season with salt and pepper. Spread cheese mixture lengthwise over each chicken piece. Roll chicken up, starting at short side, into tight cylinders. Tuck ends in. Place chicken in 8-inch square baking dish (Can be prepared 4 hours ahead. Refrigerate.) I had some extra chicken bits after pounding which I set on the side for those who might not like the stuffing.
Brush chicken with beaten egg, then sprinkle bread crumbs on top, pressing in a bit. Pour 2 tablespoons melted butter over. Bake until cooked through, 20 – 30 minutes.
For sauce:
Melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper. Cut rolls of chicken crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, with sauce.

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