Goat Cheese and Mushroom Stuffed Chicken Breasts

Goat Cheese and Mushroom Stuffed Chicken Breasts

I saw this recipe for Goat Cheese and Mushroom Stuffed Chicken on foodnetwork.com and since I was craving something with goat cheese in it I decided to make it. Not to mention I loved Amy Finley on The Next Foodnetwork Star so I was excited to make something of hers 🙂 The recipe was pretty simple to make, tasted sooo good, and like Sues always says, there were plenty of leftovers.

recipe hanging and ready to gooo…

Melt butter in saute pan and add the mushrooms, cook until they have released their liqued, saute until liquid is evaporated (called duxelle), and season with salt and pepper.

Spread goat cheese on chicken breasts
Top with the duxelle
Use the kitchen twine to tie each piece of chicken
After seasoning with salt and pepper saute for about 10-15 minutes until chicken is cooked through and golden brown. Let the chicken sit for about 5 minutes before removing twine.

The recipe also calls for a Mushroom Wine Sauce for the chicken which turned out really well (make sure to season generously with salt and pepper)

The potatoes (at the end of the recipe) were simple enough. Slice evenly (using a knife or mandoline) and season with salt and pepper, I also used a little Lawry’s season salt, because that’s what my grandmother uses 🙂

Great way to end the weekend 😉


4 Responses to "Goat Cheese and Mushroom Stuffed Chicken Breasts"

  1. Sara says:

    daaaamn chelsee. that looks phenomenal!! i want to make that, but the twine intimidates me 🙁

  2. Alya says:

    omg ur killing me here! I’m hungry and i wanna get back home and dig into lunch!

  3. ToKissTheCook says:

    Chels…WOW. I mean it…WOW. Duxelle indeed, I can smell that from Chicago.

  4. Toni says:

    that looks awesome. aaaaahhhhh!

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