Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese
Recipe courtesy Anne Burrell
Show: Secrets of a Restaurant Chef
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Total Reviews: 41
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By donnieburkholde...
Strasburg, VA
on May 18, 2013
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this was great! My first time using panko crumbs. It is now a favorite of mine. I will make again.
By caddy928_11963169
Ellicott city, 60
on March 25, 2013
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I ended up using a half pound of mushrooms and increased the chicken livers by 1. Didn't really need the sauce.
By kris.martinez98
San Diego
on March 06, 2013
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This was so good, it has now become the most requested dish in my house.
By SCRuth00
on March 01, 2013
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OMG...wonderful. I made the recipe as written (used the mushrooms I could find but added some of the left over stuffing to the sauce as others had reviewed and it was delicious. We loved it but very rich. Next time I will make the sauce as Chef Anne provided. Also had more left over stuffing and warmed it 2 days later and served it with pita chips. Delicious.
By gourmet_njmom
Toms River, NJ
on February 25, 2013
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I was hesitant at first to try this recipe after I watched it on TV with the task of stuffing the chicken, but I was up to the challenge : Its good I tried it, my husband really loved it and the chicken liver blended so well with the mushrooms and the cheese! The sour sweet flavor was so good and the crispy texture on the outsize was amazing! I will cook this for my Mom when she comes for vacation!
By marmst23
Northern Virginia
on January 28, 2013
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Ok this recipe was beyond amazing and better than any stuffed chicken I have ever had. The flavors were phenomenal. I have never had chicken livers and they were actually gross...a little bloody when chopping but good. My boyfriend was drooling while he was eating!! My brother loved it too and the pan gravy was just the icing on the cake!!!
By foodkid88
Corona,CA
on December 01, 2012
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very delicious. its a little tough to make but its worth it
By food lover700
on August 16, 2012
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lett me tell you this recipe is beyond beyond awesome, it is so perfect and mushoomey and just perfect, this is the perfect recipe to do on your day off, it is a little time consuming but it is well worth the wait. i would defentley recommend panco bread crumbs it really brings that crispiness to the plate and don't even think about not making the sauce it is what ties the whole thing together, it is like liquid gold it does that at least 20 min so be pachient with it, but in the end it will be worth it. Oh and i did not use the liver i was planing on using it but could not find it, so maybe next time but if you can find it i would give it a shot it gives some earthyness to it.
By foscavista_13147331
Bluffton, 80
on August 13, 2012
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This is a wonderful dish that takes BLSL chicken breasts to another level! Instead of chives, I added chopped parsley for a fresher flavor for the stuffing.
By claregirl
Newtown, CT
on July 31, 2012
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Delicious but it reminded me why I stopped making Chicken Kiev 20 years ago. WAY too much of a pain stuffing those chicken breasts and making sure all the filling does not melt and flow out in the cooking process. It was so good though that I will make it again, but next time I will sauté the breasts and use all the stuffing as a sauce. That way I get all the taste and none of the pain.