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Delicious blend
of Italian flavors...
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CHICKEN: |
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4
boneless, |
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skinless chicken breasts |
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½
cup |
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goat
cheese |
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4
Tbs |
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sun-dried tomatoes, in oil |
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2
Tbs |
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pine
nuts |
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2
green |
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onions, thinly sliced |
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3
basil |
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leaves, shredded, or use 1 t. dried |
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salt
and pepper to taste |
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1
large |
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egg,
beaten |
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½
cup |
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dried breadcrumbs |
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2
Tbs |
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unsalted butter, melted
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SAUCE: |
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3
Tbs |
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butter |
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½
lb |
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mushrooms, sliced |
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¼
cup |
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dry
white wine |
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2/3
cup |
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chicken broth |
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4
Tbs |
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chilled unsalted butter, cut into 4
pieces |
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salt
and pepper to taste |
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1 |
Preheat oven
to 350 degrees F. Pound chicken between sheets
of waxed paper using a flat meat mallet. Pat
chicken dry. |
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2 |
Combine
cheese, tomatoes, pine nuts, onions and basil in
a small bowl. Season with salt and pepper.
Spread cheese mixture lengthwise over half of
each chicken breast. Tuck ends in. Roll chicken
up tightly. Secure with toothpicks. Dip chicken
in egg, and then roll in breadcrumbs. |
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3 |
Place
chicken in 8" square baking dish. Pour 2 T.
melted butter over the breasts. Bake until
cooked through, about 20 minutes. |
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4 |
While
chicken is baking, melt 3 T. butter in large
skillet over medium heat. Add mushrooms and
sauté until tender (about 6 minutes). Add wine
and boil for 3 minutes. Add chicken broth and
boil until liquid is reduced by half, about 5
minutes. Remove from heat and swirl in 4 T. of
butter 1 piece at a time. Season with salt and
pepper. |
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5 |
Remove
toothpicks from chicken. Cut chicken rolls into
½" thick rounds and serve immediately with sauce
drizzled on top. |
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Servings: 4 |
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Cooking Tips |
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*The chicken-rolling
portion of the recipe may be prepared a few hours ahead
of time and refrigerated. |
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