| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
November 19 |
1 |
servings |
INGREDIENTS
| 4 |
|
Boneless chicken breast halves; skinned |
| 1/2 |
c |
Fresh goat cheese; (such as Montrachet) |
|
|
; (about 4 ounces) |
| 2 |
|
Green onions; thinly sliced |
| 3 |
|
Basil leaves; shredded or 1 |
|
|
; teaspoon dried, |
|
|
; crumbled |
|
|
Salt and freshly ground pepper |
| 1 |
|
Egg; beaten to blend |
| 1/2 |
c |
Dry breadcrumbs |
| 2 |
tb |
Unsalted butter melted; (1/4 stick) |
| 1/4 |
c |
Unsalted butter; (1/2 stick) |
| 1/2 |
lb |
Mushrooms; sliced |
| 1/4 |
c |
Dry white wine |
| 2/3 |
c |
Chicken stock or canned low-salt broth |
| 4 |
tb |
Chilled unsalted butter; (1/2 stick), cut |
|
|
; into 4 pieces |
|
|
Salt and pepper |
INSTRUCTIONS
CHICKEN
MUSHROOM-WINE SAUCE
For chicken: Preheat oven to 350F. Pound chicken between sheets of
waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken
dry.
Combine cheese, green onions and basil in small bowl. Season with
salt and pepper. Spread cheese mixture lengthwise over half of each
chicken piece. Tuck short ends in. Roll chicken up, starting at one
long side, into tight cylinders. Tie ends with string to secure. Dip
chicken in egg, allowing excess to drip into bowl. Roll in
breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead.
Refrigerate.)
Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted
butter over. Bake until cooked through, about 20 minutes.
For sauce: Meanwhile, melt 1/4 cup butter in heavy large skillet over
medium heat. Add mushrooms and saute until tender, about 8 minutes.
Add wine and boil 3 minutes. Add stock and boil until liquid is
reduced by half, about 6 minutes. Remove from heat and swirl in 4
tablespoons cold butter 1 piece at a time. Season sauce with salt and
freshly ground pepper.
Remove string from chicken. Cut rolls crosswise into 1/2-inch-thick
rounds. Fan on plates. Serve immediately, passing sauce separately.
Serves 4.
Bon Appetit November 1990
Converted by MC_Buster.
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