I like to use basic ingredients get a meal on the table as quickly as possible. Like this Mushroom and Goat Cheese Stuffed Chicken with Easy Pan Sauce…
I made this stuffed chicken recipe on a Sunday evening. There is something about having a nice meal on a Sunday which I love. It’s a great way to close down the weekend and catch up with family. As much as I love chicken, I despise boring chicken. I am not one to cook up a plain chicken breast, serve it with some veggies and call it a meal. I created this Mushroom & Goat Cheese Stuffed Chicken Breast recipe for those who feel the same way that I do…and besides being totally delicious, this meal cooks up in about 45 minutes and clean up is a breeze.
The mushroom and goat cheese stuffing is good enough to eat on it’s own. It’s sauteed mushrooms, onions, and fresh thyme. After butterflying four chicken breasts, add a couple tablespoons of the mushroom mixture to the middle of each piece of chicken. Sprinkle goat cheese on top, roll the chicken and secure with a couple of toothpicks. I’m sure you’ll have plenty of mushroom filling left over. Do not throw it away! Mix it in with some 90-second microwaveable rice and some parsley. You’ll have a tasty side dish to go with the chicken.
Return the chicken to the same skillet used to make the mushroom filling and bake for 35-40 minutes, or until the internal temperature of the chicken is at 165 degrees. Remove the chicken and you’ll make an easy pan sauce in the same skillet. I wanted to call this a pantry pan sauce, but the title of this recipe is already wordy enough. 🙂 It’s a super simple sauce. All you need is butter, flour, chicken stock, white wine (optional) and parsley. The sauce is going to be very flavorful since you’re using the same skillet the chicken baked in.