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Cooking Light, September 2003
I don’t know about this one. It was okay. The goat cheese kind of curdled in the sauce and I did have it at a simmer, not a boil. I used a log of President goat cheese I got at BJ’s. Not sure why it curdled like that. It had more of a ricotta type texture when the chicken was cooked.
I didn’t have basil. The box I bought wasn’t any good after a week! So, I used rosemary from our balcony garden. I thought it would be better than basil anyway. I’m not a HUGE fan of basil.
I think I would have preferred the chicken be roasted in the oven or something. Cooking it in the sauce really didn’t do much for me or the dish, I don’t think. Maybe the goat cheese wouldn’t have curdled like that, but who knows. I love goat cheese, which is why I tried this recipe, but it really didn’t do the goat cheese any justice.
I usually butterfly the chicken breasts and then pound them. It makes it easier to pound and more even when it’s flattened. I do this with all my stuffed breast recipes. Saves some time and frustrating. I can never really pound a chicken breast evenly flat to 1/4″
Measuring cups and spoons