A delightful dish featuring tender chicken breasts stuffed with a creamy herb filling and served with a luscious mushroom sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Place the chicken breasts between sheets of plastic wrap and pound them to an even thickness of about 1/4 inch using a meat mallet.
Pounding the chicken evenly helps it cook uniformly.
In a mixing bowl, combine the goat cheese, chopped green onions, and fresh basil. Mix until well blended.
Ensure the filling is evenly mixed for consistent flavor.
Spread the filling over one side of each chicken breast, then roll them up tightly and secure with toothpicks.
Rolling tightly helps keep the filling inside during cooking.
Dip each chicken roll in the beaten egg, then coat with breadcrumbs.
Use one hand for wet ingredients and the other for dry to keep things tidy.
Place the coated chicken rolls in a baking dish and bake for 30 minutes, or until cooked through.
Check the internal temperature; it should reach 165°F (74°C).
While the chicken bakes, melt the butter in a skillet over medium heat. Add the mushrooms and sauté until tender.
Stir frequently to prevent burning.
Sprinkle the flour over the mushrooms and stir to combine. Gradually add the white wine and chicken broth, whisking until smooth. Simmer until the sauce thickens.
Whisk continuously to avoid lumps in the sauce.
Remove the chicken from the oven, discard the toothpicks, and slice into rounds. Serve topped with the mushroom sauce.
Garnish with extra basil for a fresh touch.
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