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Chicken Breasts In Goat Cheese Sauce Recipe
Seared Jidori Chicken Breasts In Chevre Cheese Sauce Recipe | Gourmet Food Store

Chicken Breasts In Goat Cheese Sauce Recipe

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A fantastic, simple recipe that lets the flavor and texture of premium all-natural chicken (or pheasant or quail) really shine! Stuffed with fresh herbs and simply seared with butter and olive oil, we simmer these succulent breasts in tangy fresh goat cheese for mouthwatering taste. Serve with your favorite side - we love roasted potatoes, a Moroccan-style couscous or short-pasta like penne to really soak in the beautiful  cheese sauce. 

Prep Time:
Cook Time:
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Yield: 4 servings

Chicken Breasts In Goat Cheese Sauce Recipe Instructions

Ingredients

  • 2 Jidori chicken breasts, split, skin on
  • 3 cloves of garlic, minced;
  • 1/2 cup of chopped fresh parsley
  • 2 tbsp. oregano
  • 3 tbsp. chopped rosemary
  • 1 small fresh goat cheese
  • 1 cup of good white wine
  • 1 cup of chicken stock
  • 2 tsp. extra virgin olive oil
  • 1 tsp. butter
  • Salt and pepper , to taste

Directions

  1. Add the garlic, parsley, rosemary and the oregano to a medium-sized bowl and mix to create a stuffing.
  2. Using your hands, place the stuffing in between the skin and the meat of each chicken breast. Season with salt and pepper,  and reserve.
  3. In a large pan, heat the olive oil and butter on medium, then add the chicken breasts, skin down. Cook until nicely browned, and then turn them over.
  4. Carefully pour the chicken stock and wine into the pan with the chicken breasts as they continue to cook. After a couple of minutes, lower the heat to medium-low and remove the chicken breasts, putting them to one side on a warm plate. Add the goat cheese to the pan and use a whisker to mix it in with the remaining wine-chicken-stock broth, until it slowly turns into a sauce. Return the chicken breasts to the pan, covering and cooking for 2-3 more minutes.
  5. Plate the chicken and drizzle the cheese sauce over it. Serve with a choice of side, such as couscous, wild rice, roast potato or short pasta. 

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