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CHICKEN - Chicken Breasts Stuffed with Goat Cheese and Basil :]>
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| Bon Appétit | November 1990 Yield: Serves 4 | |
| CHICKEN | |
| 4 | boneless chicken breast halves, skinned |
| 1/2 cup | fresh goat cheese,, (such as Montrachet) (about 4 ounces) |
| 2 | green onions, thinly sliced |
| 3 | basil leaves, shredded or 1 teaspoon dried, crumbled |
| Salt | |
| freshly ground pepper | |
| 1 | egg, beaten to blend |
| 1/2 cup | dry breadcrumbs |
| 2 tablespoons (1/4 stick) | unsalted butter melted |
| Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. 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, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.) Place chicken on baking sheet, sides not touching each other. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes. MUSHROOM-WINE SAUCE | |
| 1/4 cup (1/2 stick) | unsalted butter |
| 1/2 pound | mushrooms, sliced |
| 1/4 cup | dry white wine |
| 2/3 cup | chicken stock or canned low-salt broth |
| 4 tablespoons | chilled unsalted butter, (1/2 stick), cut into 4 pieces |
| Salt | |
| pepper | |
Meanwhile, 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. Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.
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