Recipes : Goat Cheese and Mushroom Stuffed Chicken Breasts : Food Network

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Goat Cheese and Mushroom Stuffed Chicken Breasts
Recipe courtesy Amy Finley

Ingredients
6 boneless, skinless chicken breasts
1 pound crimini mushrooms
2 tablespoons butter
Kosher salt and freshly cracked black pepper
6 ounces softened goat cheese
3 tablespoons olive oil
1 recipe Mushroom Wine Sauce, recipe follows
1 recipe Sauteed Fingerling Potatoes, recipe follows
1/4 cup freshly chopped parsley leaves, for garnish

Directions

Special equipment: A food processor, kitchen twine

Place the chicken breasts, 1 by 1, between 2 pieces of plastic wrap and pound with
a meat mallet or rolling pin until about 1/2-inch thick. Set aside.

Stem the mushrooms and place the caps and stems separately in a food processor and
process until finely chopped. Melt the butter in a medium-sized saute pan over
medium-high heat and add the mushrooms. Cook until the mushrooms have released
their liquid, and saute until all the liquid has evaporated. (This is called a
duxelle.) Season well with the salt and pepper. Set aside.

Smear each chicken breast with some of the goat cheese and top with some of the
duxelle. Roll the breast up and tie with the kitchen twine. Season with the salt
and pepper. In a large saute pan over medium-high heat, heat the olive oil and

sear the chicken on all sides. Continue to saute until the chicken is cooked
through and golden brown, about 10 to 15 minutes. Allow to sit 5 minutes before
removing the kitchen twine and slicing each rolled breast into 4 to 5 slices. Top
with some of the remaining duxelle and several spoonfuls of the Mushroom Wine
Sauce. Serve with the Sauteed Fingerling Potatoes, garnished with the chopped
parsley.

This recipe was provided by a finalist, who may or may not be a professional cook,
for The Next Food Network Star. Food Network has not tested this recipe and
therefore, we cannot make representation as to the results.

Ingredients
Mushroom Wine Sauce:
1 1/2 cups dried shiitake mushrooms

2 cups boiling water
1/4 cup white wine
1/4 cup chicken stock
1 tablespoon butter, cold
Kosher salt and freshly cracked black pepper

Directions
Place the shiitakes in a mixing bowl and add the
boiling water. Allow to sit undisturbed 15 to 20 minutes, until the liquid is
richly fragrant and has taken on the earthy flavor of the mushrooms. Strain and
reserve the liquid. Discard the mushrooms or reserve for another use. In a small
saute pan over medium-high heat, bring the mushroom liquid to a strong boil and
reduce by half. Add the wine and chicken stock, reduce by 1/2 again. Remove from
heat and add the butter, swirling the pan until the butter is incorporated and the

sauce is glossy and shiny. Season with the salt and pepper.

Ingredients
Sauteed Fingerling Potatoes:
1 1/2 pounds fingerling potatoes
4 tablespoons unsalted butter
Kosher salt and freshly cracked black pepper

Directions
Special equipment: A mandoline

Using the mandoline or a knife, slice the potatoes into thin rounds of uniform
thickness. Melt the butter in a large saute pan over medium-high heat and saute
the potatoes until cooked through with a golden, crispy crust. Season with the

salt and pepper.