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Steps
1
Lay one chicken breast at a time on top of a sheet of plastic wrap; cover with another sheet of plastic wrap. Using a mallet or rolling pin, pound chicken until 1/2-inch thick. Set aside.
2
Pulse mushrooms in a food processor until finely chopped. Heat a medium skillet over medium-high heat; add butter to melt. Add mushrooms; saute 3 minutes. Add garlic and cook until the liquid released from the mushrooms evaporates, about 10 minutes. Remove from heat; add salt and pepper to taste and set aside.
3
Spread about 1-2 tablespoons goat cheese on top of each chicken breast. Top with a few tablespoons of mushroom mixture. Roll up each breast halfway, tuck in sides and finish rolling. Secure chicken with toothpicks or baker's twine.
4
Preheat oven to 400°F. Heat a large cast-iron or other oven-safe skillet on the stovetop over medium-high heat. Add olive oil. Add chicken to the skillet and cook until browned on all sides, about 3-4 minutes. Place chicken in skillet in oven and bake until cooked through, about 15 minutes.
5
Remove chicken from oven; let cool 5 minutes and remove toothpicks or twine before slicing. Garnish with chopped fresh parsley, if desired.
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No nutrition information available for this recipe
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