This is a great weeknight meal and feels more gourmet than it actually is. If you need a little help getting the chicken rolls to hold their shape use twine or toothpicks.
Chicken Stuffed with Mushroom and Goat Cheese
- 2 large chicken breasts, deboned, skinned
- 1 egg
- 2/4 cup bread crumbs
- 1/3 cup Romano
- 1 tbsp extra virgin oil, plus extra for greasing the pan
- 2 tbsp rosemary
- 2 cups sliced mushrooms
- 2 ounces goat cheese
- salt/pepper to taste
Grease a pan large enough to hold the chicken and preheat the oven to 365. Saute the mushrooms in the olive oil over medium heat until tender. Season with salt and pepper and half the rosemary. In a small bowl, beat the egg. In another small bowl, mix the Romano, breadcrumbs and remaining rosemary. Season with pepper if desired. (The Romano will be salty.) Pound each chicken breast out to a quarter-inch thickness. Divide goat cheese and mushrooms on top of each leaving a half inch border at the edge. Roll each chicken breast up, tucking any excess filling in as you go. Dip in the egg and then the bread crumb mix. Place in the greased pan and cook until done, about 45 minutes.