Herb Goat Cheese-Stuffed Chicken Breasts Recipe

Ingredients

8 boneless, skinless chicken breast(s)
2 tbsp (30 mL) olive oil, extra virgin
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper
8 oz (230 g) goat cheese, soft
1/2 cup (125 mL) basil, fresh, chopped
2 tbsp (30 mL) oregano, fresh, chopped
1 tbsp (15 mL) thyme, fresh, chopped
2 tsp (10 mL) lemon zest, grated
1/4 tsp (1.25 mL) salt
1/4 tsp (1.25 mL) pepper

Sauce :

1/2 cup (125 mL) dry-packed sun-dried tomatoes
2 tbsp (30 mL) unsalted butter
1 sweet onion, large, quartered, thinly sliced
4 cups (1 L) cremini mushrooms, sliced
4 cloves garlic, minced
1/4 cup (60 mL) dry sherry
1 cup (250 mL) low-sodium chicken broth
1 cup (250 mL) 35% (whipping) cream

	PREP TIME 20m	COOK TIME 35m	TOTAL TIME 55m
YIELD 8 servings

Instructions

In a bowl, combine goat cheese, basil, oregano, thyme, lemon rind, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
With sharp knife held horizontally and starting at thinner side, cut each chicken breast in half almost but not all the way through; open like book.
Place between sheets of plastic wrap; pound with mallet to even thickness.
Roll 2 Tbsp (30 mL) of the filling into a log shape; place into crease of chicken breast.
Fold top and bottom over ends of log; fold side edges of chicken over log to overlap.
Turn chicken over so seam is underneath.
Repeat with remaining chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.)
Brush chicken with oil; sprinkle with salt and pepper.
Place on greased rimmed baking sheet.
Roast in 375°F (190°C) oven until chicken is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
In a bowl, cover tomatoes with boiling water; let stand until softened, about 10 minutes.
Drain and dice.
In large skillet, melt half of the butter over medium heat; fry onions until very soft and golden brown, about 20 minutes.
Transfer to bowl.
Increase heat to medium-high.
Add remaining butter; sauté mushrooms and garlic until softened, about 5 minutes.
Return onions to pan.
Add sherry; cook until reduced by half, about 3 minutes.
Stir in tomatoes.
Add stock and cream; bring to boil, reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 4 minutes.
Slice each chicken breast on angle into 4 pieces.
Spoon sauce onto plates; arrange chicken over sauce.