Are you tired of the same old options when cooking with chicken? When you’re on a diet or just trying to stick to a balanced meal plan, chicken is pretty much a diet staple. But it can be pretty boring eating  baked or grilled chicken every day, even meals need a little excitement! I have the perfect recipe that is sure to spice up any bland poultry meal. I recently did a lunch service for a friend of mine and jumped at the idea of stuffed chicken breast, it’s always a good choice especially when entertaining others. I made Goat Cheese and Basil Stuffed Chicken Breast with Mushroom and Wine Sauce. It might be a little on the rich side, but having some diversity in your meals really makes a difference in your day.

Goat Cheese and Basil stuffed Chicken Breast



  • 4 boneless chicken breast halves, skinned
  • 1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)
  • 2 green onions, thinly sliced
  • 3 basil leaves, shredded or 1 teaspoon dried, crumbled
  • Salt and freshly ground pepper
  • 1 egg, beaten to blend
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons (1/4 stick) unsalted butter melted

Mushroom-Wine Sauce

  • 1/4 cup (1/2 stick) unsalted butter
  • 1/2 pound mushrooms, sliced
  • 1/4 cup dry white wine
  • 2/3 cup chicken stock or canned low-salt broth
  • 4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces
  • Salt and pepper

For the chicken:
Preheat oven to 350°F. Note that you can prepare the chicken 4 hours ahead and refrigerate it. Put the chicken between two sheets of waxed paper and pound it with a meat mallet until it’s about 1/4 inches thick. Pat the chicken dry. Combine the cheese, green onions, and basil in small bowl. Season with salt and pepper. Once the combination is mixed until a good consistency, spread the mixture lengthwise over half of each chicken piece. Tuck the short ends in and roll the chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in the blended egg, allowing excess to drip into bowl. Roll in breadcrumbs and shake off excess.

Place the chicken in 8-inch square baking dishes. Pour 2 tablespoons of melted butter over it. Bake until cooked through, which should take about 20 minutes.

For sauce:
While the chicken is cooking in the oven, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and sauté for about 8 minutes or until tender. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half which should take about 6 minutes. Remove the mixture from the heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season the wine sauce with salt and freshly ground pepper. Once the chicken is done. Remove string from the chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates and serve immediately with passing sauce separately. Bon Appétit!

About The Author

Personal Chef

Timora Page has had a passion for cooking from an early age. Born and raised in Dallas, she lovingly instills southern charm and regal flair to every dish. Ms. Page’s desire to offer her client’s healthy and organic fare only strengthened after experiencing a short period of homelessness where subsisting off of less than desirable food was the norm. After culinary training, she was hired by renowned chef Sharon Van Meter, and worked closely under executive chef Mynetta Cockerel for 2 years. She then took her southern fare to Colorado where she became employed in a homeless shelter. Because of her work at the shelter, she developed a passion for ensuring every client gets the best service and tastiest meals she has to offer. Timora is currently a personal chef and caterer, and specializes in healthy, organic foods and recipes. Ever seeking to improve her skills and expand her repertoire, Ms. Page is an excellent baker, who can skillfully prepare a variety of decadent desserts and cakes. She aspires to become Denver’s premier chef as she continues her studies in the culinary arts and nutrition.