Goat Cheese Stuffed Chicken

DSC_8156 (1600x1060)I’m on a chicken recipe spree!  At least until I run out of chicken breasts, anyway.  This recipe from Emeril Lagasse looked pretty good, with the added bonus of  the side dish calling for the truffle oil that rounded out a recent online order I placed a while back and was looking for a place to use.

I didn’t have the proper arborio rice so I used the  jasmine variety that I do keep on hand and has worked for me before.  Instead of Parmesan I used fresh grated pecorino.  The mushrooms were the usual supermarket white buttons, nothing fancy.  I think I can take or leave the truffle oil, it not adding any particular enjoyment for me but I’ll wait a while and try it elsewhere before I make up my mind.

The goat cheese filling worked very well, every time I made a cut a little more oozed out and was quickly mopped up.  I used a lot more garlic than the recipe wanted.