Goats Cheese Stuffed Chicken Breast With A Morel Sauce - cooking recipe

Ingredients

olive oil
2 chicken breasts
Stuffing
1/2 - 3/4 cup chopped swiss brown mushrooms (I used just over 1/2 a cup.)
250 g soft goat cheese, rind removed
2 tablespoons butter
1/2 tablespoon fresh thyme leave
1/2 tablespoon fresh parsley, chopped finely
Sauce
1 tablespoon butter
1 shallot, finely chopped
1/2 cup dry white wine
1/2 cup water
1/2 cup cream
1 1/2 teaspoons cornflour
2 1/4 tablespoons morels (I used dried as I couldn't get fresh so you will have to adjust amount for fresh.)
pepper

Preparation

Heat butter in pan, add mushrooms and cook until tender and liquid has evaporated, add thyme and parsley stir to combine.
Take chicken breast and using a meat mallet flatten until almost equal thickness all over, Lay three slices of goats cheese over each breast, top with mushroom mixture and fold other half of chicken over to cover. Tie at close intervals with kitchen string.
Heat a small amount of olive oil in a pan and brown chicken breasts on both sides.
Transfer chicken to a lightly oiled oven proof dish and bake in preheated oven 180c for 30-35 Min's or until chicken is cooked through.
For The Sauce.
Melt butter in a pan, add shallot and cook until softened.
Add wine, water and pepper to taste and bring to a boil, turn heat down to a simmer, mix a little water with the cornflour and pour into sauce, stir until sauce has thickened. (don't worry if it seems too thick as you still have the cream to add.).
Add cream and chopped morels and stir until heated through serve over chicken.
To Serve: I sliced chicken into thick slices and served over potato crisps topped with sauce.