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Pan Seared Chicken Breast Stuffed with Goat Cheese Pesto

This makes a good “company” main entree. My oldest son and his girlfriend came over for dinner. It was a great time to cook together. We made this chicken dish that has great flavor. Want to impress company with your cooking skills? This is the dish for you.

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  • 4 boneless-skinless chicken breast, pounded to an even thickness
  • 10.5 oz Chevre Goat Cheese
  • 2 tbsp pesto
  • all-purpose seasoning (see website)
  • avocado oil
  • 24 oz. button mushrooms, sliced
  • 1 1/2 c chicken broth
  • 1 tbsp butter

Preheat oven to 400 degrees.

Pound all the chicken breasts to an even thickness. This helps the chicken breast to cook evenly. Place your palm firmly on top of the chicken breast to anchor your chicken breast to your cutting board. Cut in the middle of the breast horizontally making a flap. Do not cut all the way through. You want to keep the chicken breast intact.

Stir together goat cheese and pesto until well combined.

Open Chicken breast and spread goat cheese on one side. I found doing this with wet hands worked best. Close flap of chicken breast and season with all-purpose seasoning.

Heat avocado oil in a large skillet over medium heat. Sear both sides of chicken breast to a golden brown. Transfer chicken breast to a sheet pan and finish cooking in oven. Depending on the thickness of the chicken breast cook an additional 10-20 minutes until cook through. Remove from  oven and let rest about 5 minutes.

While the chicken is resting you can make the mushroom pan sauce. Use the skillet that you browned the chicken breast in. You should have lots of flavor in your pan from the seasoning and the chicken.

Add mushrooms to skillet. You made need to add a little more avocado oil. Sprinkle some seasoning on mushrooms. Cook mushrooms over medium-high heat to remove most of the water in the mushrooms. The volume of mushrooms should reduce in half or less. Remove mushrooms so that they do not overcook. You do not want rubbery mushrooms. Pour chicken broth into pan and reduce broth to half the volume. Add a tbsp of butter to finish the sauce.

Spoon mushroom sauce over chicken breast. Serve. Eat. Enjoy.

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