Chicken breasts stuffed with herbed goat cheese with a roast
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Fresh goat cheese |
| 1 | tablespoon | Fresh tarragon chopped |
| 4 | Boneless chicken breasts | |
| Salt and pepper | ||
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Chopped shallots |
| 1 | tablespoon | Olive oil |
| 6 | ounces | Red wine |
| 2 | tablespoons | Peach chutney |
| 1 | teaspoon | Fresh thyme minced |
| 1 | teaspoon | Fresh rosemary minced |
| 1½ | cup | Chicken stock |
| 1 | Bulb of roasted garlic mashed | |
Directions
SAUCE
Complete title: Chicken Breasts Stuffed with Herbed Goat Cheese with a Roasted Garlic Peach Chutney Sauce In a bowl, combine the goat cheese with chopped tarragon and season with salt and pepper. With a sharp knife, cut a slit in the side of each breast to form a pocket. Stuff each breast with goat cheese mixture and seal with a toothpick. Salt and pepper the breasts.
Heat olive oil and butter over medium-high heat in a saut‚ pan with enough room for all 4 breasts. Saut‚ 4 to 5 minutes on one side until lightly browned. Flip over and saut‚ an additional 3 to 4 minutes. Transfer to a plate and cover with foil to keep warm.
To make sauce: Saut‚ shallots in olive oil for 3 minutes until translucent.
Deglace pan with wine and reduce to an essence. Add chutney, thyme, rosemary, chicken stock, roasted garlic and reduce until sauce is thick enough to coat a spoon. Salt and pepper to taste.
Spoon sauce over chicken breasts and serve.
Tips:
1.To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.
2.Remember to remove the toothpicks before serving or at least warn your guests they are there. No surprises! 3.Never cook with any wine you wouldn't drink.
The Reluctant Gourmet A culinary guide for the novice...from a novice
Posted to recipelu-digest by Reluctant Gourmet <reluctg@...> on Feb 18, 1998