Chicken Breasts Stuffed with Goat Cheese and Basil with Mushroom-Wine Sauce for One
From: Bob Y.
Newsgroup: rec.food.cooking
Date: 7-23-98
Adapted from Bon Appetit, Nov 90
Makes One Serving

Oven 350

Chicken

1 boneless chicken breast halves, skinned
1 oz fresh goat cheese (such as Montrachet)
1 tsp green onions, thinly sliced
1/4 tsp dried basil, crumbled
Salt and freshly ground pepper
1 egg, beaten to blend
1/4 cup dry bread crumbs
1/2 Tbs unsalted butter, melted

Mushroom-Wine Sauce

2 Tbsp unsalted butter
2 oz mushrooms, sliced
1 Tbsp dry white wine
2 Tbsp chicken broth
1 Tbsp unsalted butter
Salt and pepper

For chicken:

Preheat oven to 350F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.

Combine cheese, green onions, and basil is small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders.

Tie ends with string to secure. Dip chicken in egg, allowing excess to drip back into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.

Place chicken in small baking dish. Pour 1/2 Tbsp melted butter over. Bake until cooked through, about 20 minutes.

For sauce:

Meanwhile, melt 2 Tbsp butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until reduced by half, about 6 minutes. Remove from heat and swirl in Tbs cold butter. Season sauce with salt and freshly ground pepper.

Remove string from chicken. Cut rolls crosswise into 1/2-inch thick rounds. Fan on plates. Serve immediately, passing sauce separately.