Ingredients:
4 boneless skinless chicken breast halves
1/2 cup fresh goat cheese, such as montrachet
2 green onions, thinly sliced
1/2 red bell peppers, cut into tiny cubes
1 teaspoon dried basil, crumbled
1 eggs, beaten
1/2 cup dry breadcrumbs
2 tablespoons butter, melted
1/4 cup butter
1/2 lb button mushrooms, sliced
1/4 cup dry white wine
2/3 cup chicken stock
4 tablespoons butter, chilled,cut into 4 pieces
Directions:
For chicken: Preheat oven to 350F.
Pound chicken between 2 sheets of wax paper to thickness of 1/4 inch.
Pat chicken dry.
Combine cheese, green onions, red pepper and basil in a small bowl.
Season with salt and pepper.
Spread cheese mixture lengthwise over half of each chicken piece.
Tuck short ends in and roll chicken up, starting at one long side, into tight cylinders.
Tie ends together with string to secure.
Dip chicken in egg, allowing excess to drip back into bowl.
Roll in breadcrumbs, shaking off excess (can be prepared up to 4 hours ahead; refrigerate).
Place chicken in square baking dish to comfortably hold rolls.
Pour 2 tblsps melted butter over.
Bake until cooked through, about 20-25 minutes.
For sauce: Melt 1/4 cup butter in large skillet over medium heat.
Add mushrooms and saute until tender, about 8 minutes.
Add wine and boil for 3 minutes.
Add stock and boil until liquid is reduced by half, about 6 minutes.
Remove from heat and swirl in 4 tblsps of butter, one piece at a time.
Season.
Remove string from chicken.
Cut rolls crosswise into 1/2 inch thick rounds.
Fan on plates.
Serve immediately, passing sauce separately.
Servings: 4
Time preparation: 30 min.
Time total: 55 min.