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Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce Recipe

Rosemary and Goat Cheese Stuffed Chicken with Wild Mushroom Sauce

Recipe courtesy Wolfgang Puck, 2003

Show: Wolfgang Puck's Cooking Class

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on February 24, 2012

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    Excellent dish! Easy reacipe except for the deboning, but an incredible flavor!

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  • on August 03, 2011

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    Followed recipe as written. Able to buy all specific ingredients. DELICIOUS...flavor...texture...aroma! Did not buy nor de-bone chicken. As the Barefoot Contessa has said...chicken w bones is more flavorful and jucier! Made this again using button mushrooms and boneless chicken breasts. Flavor and textures did change. Regardless...a big thanks to Wolfgang. Annie , Fremont , CA

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  • on October 12, 2010

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    I don't understand all the rave reviews here... followed the recipe to the word and it was a a pain in the butt to debone the chicken, and b kinda boring. Granted, I used baby bellas instead of morels and black trumpet mushrooms (I'm a student, no money for that!, which would have in fact made the sauce tastier, but you can throw some morels on anything and it'll be amazing. Also, it was kinda greasy and the goat cheese was hardly noticeable after it was all said and done.

    This could have been easier and tastier if the recipe called for bone-in chicken breasts and some wine (white or sherry in the sauce.

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  • on March 17, 2009

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    Delicious and not too difficult. Am definitely planning on making again.

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  • on February 08, 2009

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    This is a great recipe. I did not use the expensive mushrooms and it still turned out great! I also used bone in and skin chicken breasts which still turned out amazing. This is a keeper even when you tweek the recipe. I loved the sauce!

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  • on June 11, 2008

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    Wonderful recipe. I made this recipe for my boyfriend and served it with Traders Joes' sweet potato french fries. He loved the meal - he said it was a meal he would expect from a 5 star restaurant. De-boning the chicken was a bit of a challenge.

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  • on June 17, 2007

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    My husband and I just loved this recipie - and I admit that I used baby 'bellos and it still came out great!

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  • on January 19, 2007

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    Outstanding - very easy

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  • on October 24, 2006

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    I made this recipe for the first time 2 years ago and since then I commit to making it at least once a year. I make it a point to share it with the unexpecting dinner guests. Each time I have presented at my table I get rave reviews, the flavors are great. Some of my closed friends hear the "goat cheese" and start to turn up their noses....ah, but the look on thier faces once the take their first bit is truly priceless!

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  • on September 21, 2006

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    I can't really speak on the recipe as written, but here is what I did:

    I didn't have time to prepare a whole chicken, so I brought cutlets, mixed the goat cheese as described (w/ the addtional of garlic and rolled them, securing w/ kitchen twine.

    I browned them in the pan, roughly 8 minutes on each side, then transferred to a 400 degree oven while preparing the sauce as written. My boyfriend absolutely loved the dish and asked to have it added to the "try again" pile.

    I hope to have some time one weekend to prepare the recipe as written as well!

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