Mushroom and Goat Cheese Chicken

Over the summer I went through all of my food magazines.  I pulled out recipes that I wanted to try and threw the rest of the magazine away.....harder than it may seem.  I put them together in a binder and this was one of the recipes!

The response from the husband after this meal was, "you should make that again!"

It was time consuming, but a lot can be prepared ahead of time.  I served this with mushroom risotto.  I will share that recipe later in the week!

  

 4 large boneless and skinless chicken breasts

6 ounces herb and garlic goat cheese, at room temperature

10 ounces cremini mushrooms

2 cups shitake mushrooms

1/4 cup chicken stock

1/4 cup white wine

3 tablespoons butter

olive oil and vegetable oil

salt and pepper

One at a time place each chicken breast between two pieces of plastic wrap and pound the chicken until 1/4-1/2 inch thick. 

Season each chicken breast with salt and pepper.  Set aside.

Place the cremini mushrooms into a large food processor. Pulse until mushrooms are finely minced.

  

Place a large dutch oven or saute pan over medium heat.  Add 1 tablespoon of butter and the minced mushrooms.  Cook over medium heat, stirring occasionally  until all the liquid comes out the mushrooms and then cooks off, about 10 minutes.

Meanwhile....

Divide the goat cheese into four sections.  Spread each of the four breasts with the goat cheese.  If the cheese is not spreading easily microwave it for 10 seconds to soften.  

  

   

The mushrooms are probably done now!  Add a pinch of salt and pepper and remove them from the heat.  Place 1/4 cup of the mushrooms on each chicken breast.  

Roll each chicken breast up like a burrito.  You can use kitchen twine to secure them.  I didn't have any, but I will use it in the future.  I would recommend one tie on each end.

 If you are planning this ahead of time, at this point you can put the rolls in the fridge and finish at dinner time. 

Otherwise......

Set the rolls aside for a moment.  In a medium size saucepan boil 2 cups of water.  Add in the shitake mushrooms.  Turn off the heat, place the cover onto the pot and let steep for 10 minutes.  This will help to infuse the mushroom flavor into the water.  

Now is a good time to open the white wine and have a glass!  Or in my case feed the baby....    

Once the 10 minutes are up remove the mushrooms from the now mushroom broth with a slotted spoon and set them aside.  Bring the broth back to a boil.  Boil rapidly to reduce the liquid in half.  Once reduced add in the chicken broth and the wine.  Boil rapidly for 3 minutes.  Add back in the shitake mushrooms and reduce to simmer.

While that is summering away, heat 1 tablespoon of olive oil and 1 teaspoon of vegetable oil in a large saute pan over medium heat.  Place the chicken rolls into the hot pan and cook on each side for about 4-5 minutes until golden brown and cooked through.  

  When the chicken is cooked though remove the simmering sauce from the heat.  Swirl in the remaining 2 tablespoons of butter until melted.  Plate each chicken breast and top with the sauce.

Enjoy!

This recipe was adapted from The Food Network Kitchens