Experimenting in the Kitchen: Goat Cheese Stuffed Chicken

In my free time, when I'm not blogging about food, I am a researcher. So, why not bring that side of me into the kitchen? With all of the left over ingredients from the appetizers, I decided to just make up a recipe...well, an educated guess of a recipe (some looking at other recipes helped)...we'll call it a recipothesis (combination of recipe + hypothesis).

Chicken Portion

4 boneless, skinless chicken breasts
5 cremini mushrooms, cleaned and chopped
1/3 cup Goat cheese, soft
2 Shallots
2 cloves Garlic
1/4 cup flat-leaf parsley

Sauce

1 tbsp of olive oil
2 cloves of garlic
1 tbsp paprika
1/4 (or just less) cup brown sugar
5 cremini mushrooms, sliced
1/4 to 1/2 cup red wine
Salt
Pepper

Directions

Place chicken breast between plastic and mash to flatten (each individually), chop 4 mushrooms, shallots, garlic and parsley. Mix garlic, goat cheese, mushrooms and shallots together. Add salt and pepper to taste.







Wrap mixture into chicken breast using toothpicks to close.



Fry chicken on for about 10-15 minutes to brown on the outside. Add sliced mushroom and garlic to pan for 2 minutes. Sprinkle with paprika, add brown sugar. Pour red wine around chicken. Let simmer and baste for approximately 10-15 minutes.



I served this with oven potatoes