Goat Cheese Stuffed Chicken Breast
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts (1 1/2 lbs total)
- kosher salt
- fresh ground black pepper
- 4 ounces goat cheese
- 2 tablespoons kalamata olives, pitted and coarsely chopped
- 2 teaspoons lemon peel, finely grated (from 1 lemon)
- 1 1⁄2 teaspoons fresh rosemary, minced
- 2 1⁄4 ounces all-purpose flour (1/2 cup)
- 3 ounces unsalted butter (6 tbsp)
- 1 tablespoon extra virgin olive oil
- 3 tablespoons shallots, minced
- 1 1⁄2 tablespoons balsamic vinegar
- 2 tablespoons chicken broth
directions
- Use a boning knife to cut a wided pocket in the thickest part of each breast, being careful not to cut through; season chicken on both sides with salt and pepper.
- In a sm.all bowl, mix the goat cheese with the olives, 1 teaspoon lemon peel, and 1 teaspoon rosemary; stuff the pockets with this cheese mixture and pin closed with a couple of toothpicks.
- Placed the flour in a shallow bowl and dredge the chicken in the flour, shaking off any excess.
- Heat 1 tablespoon of the butter and the oil in a heavy skillet overr medium high heat; once the butter stops foaming add the chicken and brown on both sides until golden brown (adding 1 tablespoon of butter halfway through cooking) for a total of about 15 minutes.
- Meanwhile, melt 1 tablespoon of butter in a smaller skillet over medium high heat and cook the shallots until softened, about 3 minutes; stir in the vinegar and reduce until syrupy, an additional 3 minutes.add the broth and cook 1 minute; remove from heat and whisk in the remaining 3 tablespoons of butter, 1 teaspoon lemon peel, and 1/2 teaspoon rosemary.
- Remove the toothpicks and serve the chicken drizzled with the sauce.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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