Goat Cheese-Mushroom Chicken Breasts

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I don't usually have very negative things to say with most Food Network recipes...but this one is unfortunately an exception. This was a royal pain to make. Most of the contents of the stuffing for the chicken fell out when I was searing the breasts, despite much kitchen twine and having pounded out the chicken nice and thin. The mushroom sauce reduced way too much and ended up being mostly just shitake mushrooms. When I did get a piece of chicken with all the stuffing still intact, it was delicious! However, the majority of my chicken was unstuffed with a not-so-saucy sauce. I will not be making this one again. :/

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VERY TASTY, WE ARE MOST SCARED OF THE UNKNOWN LIKE USING GOAT CHEESE FOR FIRST TIME. WELL LET ME SETTLE YOUR NERVES AND JUST SAY DO IT &YOU'LL LOVE IT MY SOUTHERN GUARANTEE.IM A BBQ FANATIC AND NOW IN THE SO OFF-SEASON IM IN THE KITCHEN ALOT MORE AND THE FAMILY LOVES THE NEW FLAVORS IM BRINGING AND AFTER SO MANY CHKN BREAST.OVER THE YEARS ALWAYS LOOKING FOR A CHANGE, AND THIS WAS A GOOD ONE

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This recipe was easy to make and it tasted great!! It is a keeper. I did add some garlic to the duxelles, because I love garlic. My chicken breasts were not too big, so it was a pain to roll and they did not look quite as nice, but the taste made up for it tenfold. The second time I made it, I added sun-dried tomatoes along with the goat cheese and the mushrooms. Again, to die for!! The mushroom sauce was ok, but i did not make it for the second time.

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This recipe is quite tasty, but I did make a few changes. I added garlic, shallots, rosemary, and some pine nuts to the mushroom mixture, because those are flavors I really like with both chicken and mushrooms. I also finished cooking the chicken in the oven after I browned it in a skillet, because I was afraid they wouldn't get cooked through. The sauce was good, but it wasn't anything spectacular. I'll probably play around with it a little more next time I make this.