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  • Scott Adams
    Scott Adams

    Chicken Breasts Stuffed with Goat or Moscarpone Cheese and Basil (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Mtndog in the Celiac Disease Forum:

    Ingredients:
    4 boneless chicken breast halves, skinned
    ½ cup fresh goat cheese or moscarpone (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
    ½ cup dry gluten-free breadcrumbs (I used Gillians)
    2 tablespoons (¼ stick) unsalted butter melted

    Mushroom-Wine Sauce:
    ¼ cup (½ stick) unsalted butter
    ½ pound mushrooms, sliced
    ¼ cup dry white wine
    2/3 cup chicken stock or canned low-salt broth (I used Pacific Naturals)
    4 tablespoons chilled unsalted butter (½ stick), cut into 4 pieces
    Salt and pepper
    Toothpicks

    Directions:
    For chicken: Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of ¼ inch using meat mallet (I didnt have one so I just sat on it). 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. Put toothpick in.
    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 and remove toothpicks. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

    For sauce: Meanwhile, melt ¼ cup butter in heavy large skillet over medium heat. Add mushrooms and sauté until tender, about 8 minutes. Add wine and boil 3 minutes. Add stock and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time. Season sauce with salt and freshly ground pepper.

    Cut rolls crosswise into ½-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.


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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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