Chevre Plain & Spinach, wild mushroom stuffed chicken breast

Description


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Ingredients

At a glance
Cheeses
Goat Cheeses
Course
Entree
Makes
4
*½ Tbsp. Unsalted butter
*½ Tbsp. Extra virgin olive oil
*2-½ oz. (1/2 c.) Minced onion
*3 oz. (1 c.) Wild mushrooms, minced
*1/2 Tbsp. Minced garlic


*10.5 oz. pkg. Ile de France Goat Cheese
*6 oz. pkg. Frozen chopped spinach, thawed, squeezed dry (½ c.)
*1 Egg, lightly beaten
*2 Tbsp. Chopped fresh thyme
*2 Tbsp. Chopped fresh oregano
*¼ tsp. Salt
*¼ tsp. Pepper


*2 Whole, boneless chicken breasts, split
*Salt
*Pepper
*Toothpicks
*Olive oil


*4.5 oz. pkg. Ile de France Montrachet Goat Cheese
*4 fl. oz. (1/2 c.) Heavy cream

Methods/steps

In a large skillet, cook and stir onion in hot butter and oil until tender.
Add mushrooms. Cook and stir until mushrooms have released all of their juices and are dry.
Add garlic. Cook 1 minute. Cool.

In a medium bowl, combine goat cheese, spinach, egg, thyme, oregano, salt and pepper. Stir in mushroom mixture. Set aside.

Place the chicken breasts one at a time between parchment paper. Gently pound with a mallet until ¼” thick. Place the chicken breasts one at a time between parchment paper. Gently pound with a mallet until ¼” thick.
Lightly season flesh side with salt and pepper.
Pre-heat conventional oven to 375 F.
Place ¼ c. of the spinach mixture in the center of the flesh side of each chicken breast. Roll up. Secure with toothpicks.
Bake at 375 F. for 25 Minutes

Meanwhile, in a saucepan, gently heat and stir the goat cheese and heavy cream until smooth and warm.
To serve, spoon 3 Tbsp. over each chicken breast

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