GOAT CHEESE-STUFFED CHICKEN BREASTS

Chicken breasts are often part of our week-night menu, so I’m constantly searching for new ways to prepare them. I adapted this recipe from Cooking New American, a compilation of Fine Cooking recipes that never seems to leave my kitchen.  Dinner was ready in less than 30 minutes, with an aura of sophistication and great flavors.  Not a bad to ending for a very frantic Wednesday…

CHICKEN BREASTS STUFFED WITH GOAT CHEESE AND SUNDRIED TOMATOES
(adapted from Fine Cooking)

3 oz. fresh goat cheese
1 Tbs. milk
1 clove garlic, minced
pinch of red pepper flakes
1 Tbs. chopped sundried tomatoes
fresh oregano leaves (or herbs of your choice), minced
Salt and freshly ground black pepper
4 boneless, skinless chicken breast halves

2 Tbs. olive oil
1/2 cup dry white wine

In a small bowl, mash the goat cheese and milk together until smooth. Mix in the garlic, red pepper flakes, sundried tomatoes, and the oregano.  Season the mixture with salt and pepper.

On the thickest side of each breast, cut a long pocket. Using your fingers, stuff the goat cheese mixture inside,  closing by pressing the flesh together.  If you want, close with a toothpick.

In a large frying pan, heat the oil over medium-high heat.  Cook the chicken on one side until golden brown, 5 to 6 min. Turn the breasts over, season with salt and pepper, and set a small lid on top of them (use a lid that is too small to cover the whole pan, but large enough to enclose the meat).  Continue to sauté until the chicken is cooked through, 8 to 10 more minutes.

Transfer the chicken to a warm serving plate. De-glaze the pan with the wine, scraping up any sticky bits until the liquid reduces to a glossy syrup. Drizzle the reduction over the chicken and serve.

ENJOY!

to print the recipe, click here

Comments: Joanne Weir, the author of the original recipe, says that “this recipe is fun to play with.”   She definitely has a point:  just keep the basic method of thinning the goat cheese with a little milk, then flavor this mixture in any way that you desire.   The presence of the filling, and the fact that the meat cooks under a lid for most of the time, prevents the delicate chicken from drying out.

Sometimes I browse forums in which single guys and girls with little cooking experience ask advice on what to prepare  for that special someone coming over for dinner.   This recipe is a perfect choice: simple, elegant, and light. A little pasta, a green salad, not much else is needed. Of course, wine, candles, and good music… ;-)

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receita em portugues na pagina seguinte…..

CANTINHO BRASILEIRO

PEITO DE FRANGO RECHEADO AO QUEIJO DE CABRA E TOMATES SECOS
(Fine Cooking)

1/2 xicara de queijo de cabra
1 colher de sopa de leite
1 dente de alho picado
pitada de flocos de pimenta vermelha
1 colher de sopa de tomates secos picados
folhas frescas de orégano (ou ervas de sua escolha), picadas
Sal e pimenta do reino
4 filets de peito de frango

2 colheres de sopa de azeite de oliva
1 / 2 xícara de vinho branco seco

Em uma tigela pequena, misturar o queijo de cabra e o leite até ficar homogêneo. Misture o alho, flocos de pimenta vermelha, tomates secos, e as ervas. Tempere a mistura com sal e pimenta.

No lado mais grosso de cada filet, faca um corte paralelo a superficie como se fosse um bolso profundo, mas nao deixe que as metades se separem. Usando seus dedos, recheie com a mistura de queijo de cabra, encobrindo o recheio com a parte superior da carne. Se preferir, feche com um palito.

Em uma frigideira grande, aqueça o óleo em fogo médio-alto. Cozinhe o frango em um lado até dourar, 5-6 min. Vire para cozinhar o outro lado, tempere com sal e pimenta, e cubra a carne com uma pequena tampa (use uma tampa que seja menor do que a frigideira inteira, mas seja suficiente para cobrir a carne). Continue a refogar até que o frango esteja cozido, cerca de 8-10 minutos adicionais.

Transfira o frango para uma travessa e mantenha morno. Coloque o vinho na frigideira, dissolvendo todos os pedacinhos de carne e recheio que ficaram possivelmente grudados na panela. Cozinhe até que o líquido se reduza a uma calda brilhante. Adicione sobre o frango e sirva.

13 thoughts on “GOAT CHEESE-STUFFED CHICKEN BREASTS

  1. Pingback: Wine Glaze » GOAT CHEESE-STUFFED CHICKEN BREASTS « Bewitching Kitchen

  2. Looks wonderful. Am giggling at the pan lid instruction as I have one pan that I have no lid for and am constantly using the smaller size lid to cover something, never ever thought I would see that in an actual direction! Stealing this one, thanks.

    • It’s actually good to keep that in mind, I use it also for cooking ham and cheese for sandwiches – cover them with a lid to help melt the cheese… works very nicely

  3. I rushed over here thinking you had stuffed a goat inside your chicken breasts, I’m getting more half witted by the day (rolls eyes) but these look very special and not too difficult. Thanks Sally :)

  4. I make this regularly for one of my clients, I’ve used olives and pine nuts in place of the sun-dried tomatoes. Can’t use wine for her but make a quick pan sauce with chicken broth, onions & tomato paste. She requests it at least once a month!

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