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Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese Recipe

Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese

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Average Rating:

Total Reviews: 42

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  • on February 12, 2012

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    Mixed reviews: I was not as big a fan as my husband. He loved it!

    Presentation and Restaurant Quality—5 stars
    The suggested salad (wilted escarole from the episode was nice with the chicken. The chicken was very moist and I even cooked mine 5 min. more because it was thick. My chicken looked golden brown like Anne’s.

    Taste—3 to 4 stars
    I felt there was something sweet in the chicken breading. I wonder if it was the sauce. I tasted it before using it. I didn’t think there was much to it but other reviewers loved it so I used it.

    I love goat cheese and mushrooms (I used oyster and shitake but could not taste them. I will use the suggestion of adding extra filling and crème to the sauce. Thanks for the tip!

    Anne gives great tips for all her recipes that call for breading and frying. My breading stayed on great. I am becoming more and more appreciative of Anne’s cooking style.

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  • on February 11, 2012

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    5++++++ Excellent recipe. The only thing I changed is that I added more liver! Yes, that's right and to balance it I added more goat cheese, and of course salt and pepper. My husband loved it! I also changed up the sauce. Since I had a little filling left I added cream to the cooked down sauce mixture and then I added the left over filling! This will be a family favorite. My husband already named it Chicken ala Edna

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  • on February 11, 2012

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    Just happened to catch this episode on TV...Never heard of her. Probably one of the tastiest dishes I've ever made. The only variance to the recipe was that I cooked the chicken for 30 minutes. Also had a bunch of filling left over. It makes an amazing dip.

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  • on February 10, 2012

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    Made this for dinner exactly as the recipe was written with one exception. It was delicious but time consuming to chop all the ingredients; next time will try pulsing in the processor to reduce time. The chicken was juicy, full of flavor & nice and crispy. The Escarole was delicious & my exeption substitution was lemon juice in place of red wine vinegar because my hubby hates vinegar. Thanks Anne!

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  • on February 08, 2012

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    Just made this tonight for my family and it was such a hit. This was an easy recipe. I'm use to the breading routine, but because I'm eating light, I decided to leave the breading step out. I followed everything to a tee except instead I seared the breasts on both sides. I do have a number of rubs I make myself and I used my favorite one on this. I finished it in the oven for about 25 minutes just to make sure the chicken is thoroughly cooked through. The taste was out of this world. I used very dry sherry instead of white wine and it truly is an easy and delicious dish. Thank you so much Anne for this recipe. I will be rocking this one out for friends in the future. So impressive, maybe next time I'll serve over couscous or pilaf.

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  • on February 04, 2012

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    I made this recipe the next day. I am a professional caterer and baker. I did not tell my family about the chicken livers (and by the way why try and rate a recipe if you are not going to use all the ingredients called for !.
    Anne it was very good. It absolutely had an earthy flavor from the mushrooms and livers. The chicken was not a problem cooking and came out fantastic, moist and super crispy (love panko. My husband and 2 boys loved it...then I told them what the filling was...make it again mom !!!
    I had leftover filling so I added a little more stock and pureed it, ate it with crackers and actually added this my appetizer menu.

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  • on February 01, 2012

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    It was more work than I am usually used to for a meal, but it was well worth every minute!! It was one of the most delicious things I have ever eaten. My husband was definately impressed. I will definately make it again!! Just next time I will do it on a weekend & I will start alot earlier. lol DELICIOUS!!!!!! The cooking time was dead on to the recipe. I omitted the chicken livers though. I wasnt ready to try that yet. Maybe next time I will though. I felt like a true home chef at my table as everyone moaned with delight at every biteful. Thank you chef Anne! You made me a celebrity chef in my house!! They even poured me a glass of wine & did all the clean up for me. :

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  • on January 30, 2012

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    Perfect and easy weekday dinner!!! My husband don't eat leftovers, but this recipe is so good he took one to work with him the next morning. Oh Chef Anne you rock!!!!!!

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  • on January 29, 2012

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    I made this entree, an dit was the best dish I have ever made. Now taking the recipe to the soup Kitchen I volunteer at. I used everything in hte recipe. I do not care fro chicken livers, but I used them. I have to say it was awesome. Try it you will not be upset. Thank You Chef Ann

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  • on January 29, 2012

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    Amazing! I wasn't sure about chicken liver, but it was just tasty! Instead of goat cheese I used a mixture of Feta, Ricotta, and Parmesan. It was definitely worth the time and I paired it with a potato pave side dish...just a great dinner all around!

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