• 4 whole boneless chicken breasts
  • 1/4 tsp. pepper
  • 4 tbsp. butter or margarine
  • 2 oz. (1/4 c.) goat cheese, crumbled
  • 2 oz. (1/4 c.) shredded Gouda cheese
  • 2 oz. (1/4 c.) shredded Port cheese
  • 6 med. tomatoes, peeled, seeded, chopped
  • 1/4 c. Chablis or Dry White Wine
  • 1 tbsp. fresh or 1 tsp. dried basil
  • 1/2 tsp. salt
  • 1/4 c. all purpose flour
  • 1 tbsp. chopped shallots


Lay chicken breasts flat and lightly pound to an even thickness; sprinkle with salt and pepper. Combine cheeses and divide evenly among breasts, placing cheeses in the center. Fold breasts over completely enclosing cheeses. Secure with toothpicks. Dredge chicken breasts in flour. Melt butter in a large fry pan; saute' chicken until golden brown on both sides. Transfer chicken to an 8 x 10 inch oblong baking dish. Bake in a preheated 400 degree oven for 15 to 20 minutes or until juices run clear. meanwhile, remove all but 3 tablespoons of pan drippings from fry pan. Saute' shallots until tender, about 1 minute. Stir in tomatoes, wine and basil. Cook over medium high heat until reduced to 3 cups. To serve, place breasts on a warm plate, top with sauce.

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Submitted 6/13/05.
Source: One Million Recipes
Submitted By: Ruth Burbage
Stuffed Chicken Breast w/Three Cheeses