Chicken Breasts Stuffed with Herbed Goat Cheese with a Roast

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Chicken Breasts Stuffed with Herbed Goat Cheese with a Roast - print recipe

Yield:

Ingredients:


120 g	Fresh goat cheese
20 ml	Fresh tarragon chopped
4	Boneless chicken breasts
	Salt and pepper
20 ml	Olive oil
20 ml	Butter
SAUCE
20 ml	Chopped shallots
20 ml	Olive oil
180 g	Red wine
40 ml	Peach chutney
1 tsp	Fresh thyme minced
1 tsp	Fresh rosemary minced
1 1/2 cup	Chicken stock
1	Bulb of roasted garlic mashed

Method:

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 saute pan with enough room for all 4 breasts. Saute 4 to 5 minutes on one side until lightly browned. Flip over and saute an additional 3 to 4 minutes. Transfer to a plate and cover with foil to keep warm.

To make sauce: Saute 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 novice...from a novice

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