Recipe
Herb Goat Cheese-Stuffed Chicken Breasts
Prep Time: 20 min
Cook Time: 35 min
Serves: 8
This prizewinning recipe features robust flavours treated with the utmost delicacy. These savoury stuffed chicken breasts are served with a sun-dried tomato-cream sauce that’s out of this world.
Contributed By: Adapted from a recipe by Canadian Living 2007 Cook of the Year 3rd prize winner Stacey Clayton of Se
Ingredients
Herb Goat Cheese-Stuffed Chicken Breasts:
8
boneless, skinless chicken breast(s)
2 tbsp (30 mL)
olive oil, extra virgin
1/4 tsp (1.25 mL)
salt
1/4 tsp (1.25 mL)
pepper
8 oz (230 g)
goat cheese, soft
1/2 cup (125 mL)
basil, fresh, chopped
2 tbsp (30 mL)
oregano, fresh, chopped
1 tbsp (15 mL)
thyme, fresh, chopped
2 tsp (10 mL)
lemon zest, grated
1/4 tsp (1.25 mL)
salt
1/4 tsp (1.25 mL)
pepper
Sauce:
1/2 cup (125 mL)
dry-packed sun-dried tomatoes
2 tbsp (30 mL)
unsalted butter
1
sweet onion, large, quartered, thinly sliced
4 cups (1 L)
cremini mushrooms, sliced
4
cloves garlic, minced
1/4 cup (60 mL)
dry sherry
1 cup (250 mL)
low-sodium chicken broth
1 cup (250 mL)
35% (whipping) cream
Instructions
Herb Goat Cheese-Stuffed Chicken Breasts
1
In a bowl, combine goat cheese, basil, oregano, thyme, lemon rind, salt and pepper; set aside. (Make-ahead: Refrigerate in airtight container for up to 8 hours.)
2
With sharp knife held horizontally and starting at thinner side, cut each chicken breast in half almost but not all the way through; open like book. Place between sheets of plastic wrap; pound with mallet to even thickness.
3
Roll 2 Tbsp (30 mL) of the filling into a log shape; place into crease of chicken breast. Fold top and bottom over ends of log; fold side edges of chicken over log to overlap. Turn chicken over so seam is underneath. Repeat with remaining chicken. (Make-ahead: Cover and refrigerate for up to 8 hours.)
4
Brush chicken with oil; sprinkle with salt and pepper. Place on greased rimmed baking sheet. Roast in 375°F (190°C) oven until chicken is cooked through and the chicken reaches an internal temperature of 165°F (74°C).
5
In a bowl, cover tomatoes with boiling water; let stand until softened, about 10 minutes. Drain and dice.
6
In large skillet, melt half of the butter over medium heat; fry onions until very soft and golden brown, about 20 minutes. Transfer to bowl.
7
Increase heat to medium-high. Add remaining butter; sauté mushrooms and garlic until softened, about 5 minutes. Return onions to pan. Add sherry; cook until reduced by half, about 3 minutes. Stir in tomatoes.
8
Add stock and cream; bring to boil, reduce heat to medium-low and simmer until sauce is thick enough to coat back of spoon, about 4 minutes.
9
Slice each chicken breast on angle into 4 pieces. Spoon sauce onto plates; arrange chicken over sauce.