Roast breast of chicken with oka cheese and thyme stuffing
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | ounces | Oka cheese, cut into 4 rectangles |
| 4 | Sprigs thyme, chopped | |
| 4 | ( 7 oz.) boned chicken breasts, skin on | |
| 3 | tablespoons | Vegetable oil |
| Kosher salt and freshly ground pepper | ||
| 2 | Shallots, minced | |
| 2 | cloves | Garlic, minced |
| ½ | cup | Baco Noir wine |
| 1 | cup | Chicken stock |
| ¼ | cup | Unsalted butter |
| 2 | tablespoons | Fine herbs or a mixture of parsley, tarragon and chive |
| 8 | Fingerling or new small red potatoes, cut in half lengthwise and steamed | |
| 3 | tablespoons | Unsalted butter |
| 1 | tablespoon | Chopped parsley |
| 20 | Stalks asparagus, steamed | |
Directions
CHICKEN
SAUCE
VEGETABLES
Preheat oven to 400øF.
Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear breast, skin side down until golden, about 2 minutes.
Place skillet on bottom shelf of oven and roast for 12 minutes or until juices are clear. Remove breasts and keep warm. Discard all but 1 tablespoon fat from skillet.
Place pan on high heat; add shallot and garlic. Saute 1 minute then add wine and reduce by half, about 3 minutes. Add stock and reduce until half a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter and herbs. Adjust seasonings.
In a skillet, toss potatoes with butter and parsley. Rewarm asparagus.
To serve: Place potatoes in center of plates. Lay asparagus on top of potatoes. Place breast on top of asparagus. Drizzle sauce around plate.
Serves 4 Typed in MMFormat by cjhartlin@... Source: Autumn in Ontario's Wine Country.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 28, 1999