Cheesy Stuffed Chicken

That zucchini is just for color. I want more chicken!

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.

About Rufus' Food and Spirits Guide

This blog attempts to collect some of the things I try to create with food and booze. Sometimes I succeed and sometimes I fail. My hope is to entertain and maybe help people think a little harder about what they decide to eat and drink.
This entry was posted in Chicken, Dinner, Food, Recipes and tagged , , , . Bookmark the permalink.

26 Responses to Cheesy Stuffed Chicken

  1. rsmacaalay says:

    Ohhh, I love this and it reminds me of my childhood when I was starting to experiment in the kitchen. I always stuff everything with cheese like chicken and pork chops then deep fry it. Yummmmm!

  2. jaxguide says:

    That looks so YUMMY!!

  3. Very sexy looking chicken with great ingredients:)

  4. niasunset says:

    WOW! Seems so delicious… Thank you dear Rufus, love, nia

  5. Carolyn Chan says:

    Yum that looks so crispy on the outside and you know it would be all gooey inside when you cut it open.

  6. I have only enjoyed this at hotel banquets. What a banquet!

  7. My Kitchen Stories says:

    What a great weeknight dinner. Fussy ones would also love this to bits….thanks

  8. It’s been awhile since I’ve had some sort of rolled or stuffed chicken. This sounds delicious.

  9. sallybr says:

    Greg, just confirming, you don’t cook the mushrooms first, just stuff them raw, right? That is such a time saver, I must try it

    very sexy looking dish, by the way…

  10. ChgoJohn says:

    This is a great dish, Greg. Crispy on the outside and creamy goodness on the inside. Perfect!

  11. nijah06 says:

    Ooh I love your chicken dish it reminds of stuffed parmesan chicken .l like the way you cook anyways and your blog . You have some excellent dishes on there.

    Thank you for sharing your talent.

  12. Are there leftovers? 😀

  13. TasteFood says:

    This looks so good. I know this will be a hit.

  14. Caroline says:

    Mmmm chicken and cheese. Lots of cheese. This is my kind of meal!

  15. Looks awesome! It makes me hungry looking at it. I have got to try that one!

  16. A_Boleyn says:

    Delicious looking chicken roll up and healthier for being baked in the oven than being pan fried so you can indulge in that creamy goat cheese. I am curious whether the rosemary is dried or fresh if you could clarify that.

  17. I love that it’s stuffed with goat cheese!!

  18. egg me on says:

    That’s certainly cheesy. And stuffed. And awesome.

  19. More chicken for me too please!

  20. Pingback: Duchessofthehill's Blog

  21. Pingback: Sunday Suppers: More Cheese Please | Rufus' Food and Spirits Guide

  22. jennwen says:

    I’ve made this many times now, I just sub panko for the bread crumbs. Recently I tried it as a freezer meal – I did all the prep except cooking it, wrapped each breast individual in freezer plastic and then stored them together in a large freezer zip lock. When we were ready to eat them I just defrosted it in the fridge overnight and then cooked as directed. It was a big success! Now I’m big batching it for special dinners on the fly. Thanks so much for the deliciousness!

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