YOU GUYS. Do you smell that?
That savory and cheesy and mushroomy and chickeny deliciousness? Follow the aroma… feel the rhythm… feel the rhyme… get on up, it’s chicken dinner time!
This Chevre and Mushroom Stuffed Chicken
is honest-to-goodness one of the tastiest dinners I’ve made in a looooong time (my husband is so happy). And it’s not like we eat ramen noodles and frozen pizza every night – it’s just that this stuffed chicken is that good. How can it not be? When you stuff herbed goat cheese and fresh mushrooms sautéed in butter into chicken and then bake it all up until it’s nice and roasty toasty, it’s bound to be a success. And it’s so easy to make, too.
Let’s get stuffed!
What have we got here? We’ve got some boneless, skinless chicken breasts, some herby and garlicky goat cheese (if you can’t find it at your grocery store, regular goat cheese is just fine), sliced button mushrooms and fresh parsley. This is good eating!
Feeling hangry? Get out the aggression by pounding the chicken breasts until they’re about ½-inch thick. Or is it thin? I’m confused.
Pulse the mushrooms in a food processor until they’re finely chopped, then sauté them with some butter and garlic on the stovetop until all the liquid evaporates. If I could bottle up this smell and turn it into a candle, I would.
Spread a couple tablespoons of goat cheese on each chicken breast, then top it with some mushrooms and roll it up burrito-style. Secure the chicken with toothpicks or baker’s twine.
Cook the chicken in a large oven-safe skillet until it’s browned on all sides, then bake it in the oven until it’s cooked through.
Garnish with fresh parsley and serve with some Green Giant Valley Fresh Steamers on the side and it’s bobsled time – I mean, time to eat!
So much yum.
More Stuffed Chicken Ideas Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!