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.
Rufus' Food and Spirits Guide 
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!
That looks so YUMMY!!
Very sexy looking chicken with great ingredients:)
WOW! Seems so delicious… Thank you dear Rufus, love, nia
Yum that looks so crispy on the outside and you know it would be all gooey inside when you cut it open.
I have only enjoyed this at hotel banquets. What a banquet!
What a great weeknight dinner. Fussy ones would also love this to bits….thanks
It’s been awhile since I’ve had some sort of rolled or stuffed chicken. This sounds delicious.
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…
That would work too, but we did saute them.
This is a great dish, Greg. Crispy on the outside and creamy goodness on the inside. Perfect!
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.
Thanks!
Are there leftovers? 😀
This looks so good. I know this will be a hit.
Mmmm chicken and cheese. Lots of cheese. This is my kind of meal!
Looks awesome! It makes me hungry looking at it. I have got to try that one!
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.
We used fresh. If you use dried just use about a teaspoon or two.
I love that it’s stuffed with goat cheese!!
That’s certainly cheesy. And stuffed. And awesome.
More chicken for me too please!
There can only be one big piece!
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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!