I've made this before using slightly less butter and omitting the breading, and it is really fantastic. But when I got to the grocery store this evening, I discovered that they don't carry goat cheese. Sigh. So I took a few suggestions from the reviews, made a few of my own changes, and ended up with a lovely result.
4 boneless chicken breastsStep one: Chopping and mixing
Butter (about 1 1/2 T)
2-3 green onions
4 oz of cream cheese and
~2 oz queso fresco (both in place of the goat cheese)
6-10 basil leaves
for the sauce:
~2 T butter and olive oil if needed
8 oz mushrooms
1/4 c white wine
2/3 c chicken broth
for the starch:
couscous cooked in chicken broth
Thinly slice 2 or 3 green onions and the basil leaves.
Add the cheese...
And mix. Salt a pepper just a little bit.
Step Two: Imagine stuffing
By this point, my fingers started getting all chicken-y, so no pictures for this step.
Here's where I stuff the breast. The recipe calls for pounding and rolling, but that sounded like too much work. So I slice a little hole in the side of the breast and slide teh knife around inside the breast to make a little pocket.
Then I stuff the cavity and put a toothpick in it to pinch the hole shut.
Step Three: Baking
Each of the stuffed breasts are placed in a 9X12 Pam'd glass pan and drizzled with a little melted butter. Put, uncovered, in a preheated oven at 350º. It will need to bake for about 35 minutes.
Step Four: The sauce
Melt a couple of tablespoons of butter in a pan and sautee the mushrooms; add olive oil if needed. Once they're nice and smooshy, add the wine and let it boil for a couple of minutes. Then add the chicken broth and reduce.
Step Five: Starch it up
Make the couscous-- I use chicken broth instead of water, but then again, we buy broth by the case.
And that's it. I was too hungry to take a pic of the finished product. I can say that our final dish could have used that third green onion, more basil, and I think it would have been amazing served on spinach steamed with lemon or collard greens with the couscous on the side. One of these days I'll try it.
I'd say it's probably better with the goat cheese, but goodness knows this is cheaper ;-).