Chicken Breasts Stuffed with Goat Cheese and Basil

We made the following dinner and really liked it. I made the recipe with just 2 chicken breasts, and brined the breasts before starting. I changed a few things as noted in the recipe because of preference. I halved the stuffing ingredients because I only had 2 chicken breasts. I made the sauce as written, but used less butter for the final step. Important: The sauce reduces slowly at first, but really quickly once it starts so pay attention. (source: epicurious.com)

Brine Solution (2 chicken breasts)

*not part of the original recipe

4 cups water

1/4 cup salt

1/4 cup sugar

Soak for 45-60 minutes

Pat dry

Chicken

4 boneless chicken breast halves, skinned

1/2 cup fresh goat cheese (such as Montrachet) (about 4 ounces)

2 green onions, thinly sliced (I used shallots instead)

3 basil leaves, shredded or 1 teaspoon dried, crumbled

Salt and freshly ground pepper

1 egg, beaten to blend

1/2 cup dry breadcrumbs (I used plain Panko)
2 tablespoons (1/4 stick) unsalted butter melted

2 thinly sliced pieces of prosciutto (I added this; not in the original recipe)

Mushroom-Wine Sauce

1/4 cup (1/2 stick) unsalted butter

1/2 pound mushrooms, sliced

1/4 cup dry white wine

2/3 cup chicken stock or canned low-salt broth

4 tablespoons chilled unsalted butter (1/2 stick), cut into 4 pieces

Salt and pepper

For chicken:
Preheat oven to 350°F. Pound chicken between sheets of waxed paper to thickness of 1/4 inch using meat mallet. Pat chicken dry.

* I butterflied the chicken breasts and then pounded

Combine cheese, green onions and basil in small bowl. Season with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Place 1 piece of prosciutto over cheese mixture.

* I added the prosciutto

Tuck short ends in. Roll chicken up, starting at one long side, into tight cylinders. Tie ends with string to secure.

* I used toothpicks and removed them immediately before slicing to serve

Dip chicken in egg, allowing excess to drip into bowl. Roll in breadcrumbs Panko), shaking off excess. (Can be prepared 4 hours ahead. Refrigerate.) Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

For sauce:
Meanwhile, melt 1/4 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. (Watch this closely!) Remove from heat and swirl in 4 tablespoons cold butter 1 piece at a time (I only used 2 pieces and will probably use only 1 next time). Season sauce with salt and freshly ground pepper. Remove string from chicken (or toothpicks if used). Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.