Goat Cheese and Mushroom Stuffed Chicken Breasts

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I made this for a dinner party last night and everybody loved it. It does take some time to make, but I did most of the preparations well in advance. I prepared and just browned the chicken and made the sauce (without adding butter in the morning, then refrigerated the lot until the evening. Like another reviewer, I then baked the chicken at 350 degrees on a rack in a covered roasting pan for 30 minutes, but that was not enough. It took cranking up the oven to 425 and another 15 minutes for the chicken to be cooked. I then reheated the sauce and added a little cornflour, brandy and cream as somebody else had suggested. It was delicious! The chicken was very flavorful and tender. To make sure that the chicken was well seasoned I also sprinkled salt and pepper to the inside before coating it with the goat cheese and duxelle and then salting and peppering the exterior again once it was rolled up. Rolling it up was not easy but the string did hold it all in place.

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I had a lot of trouble making the sauce also, and if you try this recipe start the sauce first as there are multiple reductions - mine took about 45 minutes to refine and the potatoes were done way too early because of that.

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I made this tonight after seeing it in this month's Food Network Magazine. The chicken turned out to be delicious! The mushroom/goat cheese combination was fantastic. I might have done something wrong with the sauce because it was kind of tasteless, so I'll skip that next time. I don't think the chicken needed the sauce anyway...it was moist and juicy without it. I will definitely make this again!

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I think I'm done with stuffing chicken breasts, it takes too long to cook the breast all the way through. I like what Rachel Ray has done before in cutting a slit and making a pocket in the breast and stuffing that. I was a big fan of goat cheese and mushroom together though. The mushroom sauce was not worth buying or wasting dried mushrooms though...just a simple pan sauce made out of chicken broth, white wine, butter, and flour (and pan drippings would be just fine!

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This is one of my family's favorite dinners. It is absolutely delicious - great flavor and very tender chicken. It takes a while to prepare, but is definitely worth it. This is one of my go-to dishes for company. I really miss Amy's show!

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I loved this recipe but have one suggestion - add some fig spread to both the stuffing ("smearing" it along with the goat cheese and the mushroom sauce.

GREAT!

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This dish was unbelievable. It was a lot of work, but if you have someone helping you it is no problem. Everyone at the table could not stop raving about how delicious it was. If you do not like goat cheese, I made some with cream cheese and they were equally amazing.

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I made this over the weekend and it was a winner! It was definitely worth the effort, but took more than the time recommended and I would not classify it as easy. My husband really liked it!

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I have to start with my husband calling this a $80 hotel dinner. I can't believe that there was someone who didn't like this! My husband doesn't like to try new things, but he really love this. We don't drink, so I wasn't sure what kind of white wine to use, so I just purchased a white wine. It was very very good. I will say that I seasoned my chicken the night before. Oh, I used the goat cheese that was seasoned with black pepper flakes. I have to say this will be a meal for my family again. It was simple and easy!!! It was a hit!!!!!!!!!!! I had three left that I put into the freezer!

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Of course, it helps if you enjoy goat cheese, or can at least tolerate it, but I found this recipe to be fantastic! The flavors were great. The prep and cooking time takes longer than what is posted, and I changed the sauce a little bit. I will definitely make this meal again!