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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 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 saut 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.
Contributor: Bon Appetit November 1990
| Ingredients:
4 chicken breast; skinned
1/2 Cup(s) goat cheese
2 green onions; thinly sliced
3 basil leaves; shredded
1 salt and pepper; to taste
1 egg; beaten
1/2 Cup(s) dry bread crumbs
-1
1 mushroom-wine sauce
1/4 Cup(s) butter
4793/5000 Cup(s) mushrooms; sliced
1/4 Cup(s) dry white wine
2/3 Cup(s) chicken stock
1 salt and pepper |
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