Chicken Breasts Stuffed with Goat Cheese and Basil

This is one of those dishes when you come home after a long day at the office with no clue what to cook for dinner. I had bone-in chicken breasts on hand, decided to de-bone them, conveniently had goat cheese in the fridge and this was the result. Chances are you've already got the ingredients on hand. Super easy and delicious!

Chicken Breasts Stuffed with Goat Cheese and Basil
Adapted from Bon Appétit | November 1990

Yield: Serves 4

Ingredients
4 boneless chicken breast halves, (skinless or skin-on)
1/2 cup fresh goat cheese (about 4 ounces)
2 green onions, thinly sliced
3 basil leaves, shredded or 1 teaspoon dried, crumbled
Salt and freshly ground pepper

1 egg, beaten to blend
1/2 cup dry Italian breadcrumbs

2 tablespoons (1/4 stick) unsalted butter melted


Preparation
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry. Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure. Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.)

Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

Served with fresh steamed broccoli.