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.