Recipe - Chicken Breasts Stuffed With Herbed Goat Cheese With A Roast

4 ounce Fresh goat cheese
1 tablespoon Fresh tarragon chopped
4 Boneless chicken breasts
Salt and pepper
1 tablespoon Olive oil
1 tablespoon Butter

SAUCE
1 tablespoon Chopped shallots
1 tablespoon Olive oil
6 ounce Red wine
2 tablespoon Peach chutney
1 teaspoon Fresh thyme minced
1 teaspoon Fresh rosemary minced
1 One half cup Chicken stock
1 Bulb of roasted garlic
mashed

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 mediumhigh 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 http://www.reluctantgourmet.com A culinary guide for
the novice...from a novice

Posted to recipeludigest by Reluctant Gourmet reluctg@pcfastnet.com on
Feb 18, 1998