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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: 41

Showing 31-40 of 41

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  • on January 28, 2012

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    I made this for dinner and absolutely loved it. The stuffing was amazing and I used that recipe for a dip. I simmered all the livers (1 pound in the mushroom mixture till cooked and put it all in a blender, stirred in the goat cheese and put in a 350 oven for about 10-15 minutes. It made the best spread for crackers or toasted bread. Anne you have the best recipies and you should have won the next Iron Chef contest!!!

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  • on January 27, 2012

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    This is great! My husband & 8 yr old loved it! I skipped the chicken liver because I forgot to buy it. I had a lot of the mushrooms because I eyball everything- so I seperated some & added it to the sauce just bef serving. I found that my chicken was large because of prepacking- so I too added baking time. Overall WONDERFUL

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  • on January 25, 2012

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    Oh my gosh...this chicken is great!!! I made the chicken exactly like the recipe, and it was delicious. It browned quickly so it required longer to cook than the recipe called for. I baked it on 400 for about 30 minutes, but my breasts were rather large. This recipe is easy to prepare, and is full of flavor. Thanks for another great recipe Anne!!!

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  • on January 25, 2012

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    Excellent recipe. I did not use the chicken livers. I agree with the reviewer who said the chicken browned too quickly. My did also so I did the same thing and baked it in the oven at 350 for 30 min after browning it for about 5 minutes total. I did not have a piping bag so I just used a small spoon and carefully pushed the mixture into the chicken - it worked very well. I also used seasoned panko crumbs (Progresso are the best and next time I think I would season the goat cheese/mushroom mixture with some thyme.

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  • on January 24, 2012

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    Wow! So I used more than 2 chicken livers because it looked li ke Anne's were either way larger than what I had or it was more than 2. Sorry Anne, I did add a touch of black pepper in addition to red pepper because I love it! This recipe was soooooooo good!!! It was hard to stuff the breast's and I made a bit of a mess- but it was my first time stuffing this way. When I thought through this recipe the flavor profiles seemed intriguing and I thought it would work although honestly I'm not a huge fan of goat cheese because it has a game flavor i'm not fond of and liver ewh...but shaZam! this recipe rocks my socks off! I tried it out in advance of making it for others and I'm like...poor people who could have enjoyed this dinner with me!!! Anne you rocked it again!!!

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  • on January 23, 2012

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    My husband loved it. I didn't have chicken livers, but otherwise followed the recipe. Definitely a keeper.

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  • on January 23, 2012

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    Congrats to you sandy's sauce bbq...way to show people that you don't have to shop in high end gourmet stores in order to make great food!!!! I made this recipe today and thought it was great. The filling is so easy and can be changed up to use whatever you may have on hand.

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  • on January 23, 2012

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    This recipe rocks! I didn't have chicken livers on hand so I omitted them & I used a box of stuffing in the food processor for the breading as I didn't have Panko and the chicken came out moist and scruptious. All of the ingredients came my way from a food bank so I improvised some.

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  • on January 22, 2012

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    Yum! Made stuffed chicken breast for dinner tonight after watching the show earlier in the day. Left out the chicken livers but followed the rest of the recipe. Husband said it was a keeper! Chicken turned out very moist, loved the sauce.

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  • on January 22, 2012

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    Made this today. I didn't have goat cheese, so I substituted Borsin cheese with garlic & herbs. Was terrific! Lovely presentation.

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