Chicken Breasts Stuffed With Goat Cheese

Recipe Ingredients

2		Garlic cloves (large)
6 oz	170g	Soft goat cheese, regular or reduced fat - cut in chunks
4 teaspoons	20ml	Minced fresh rosemary
		(or 2 tbspns minced fresh oregano)
2 tablespoons	30ml	Lemon juice
8 tablespoons	120ml	Skinless boneless chicken breast halves (large)
		Salt
		Freshly ground black pepper
2 tablespoons	30ml	Olive oil
1/2 cup	118ml	Low-sodium chicken stock or broth
1/2 cup	118ml	Dry white wine

Recipe Instructions

With food processor running, put garlic through the feed tube and mince. Add goat cheese, rosemary and lemon juice; process to a paste.

Between two sheets of waxed paper, pound chicken breast halves to about 1/8-inch thickness. Divide cheese mixture into 8 portions; place a portion on one side of each chicken breast half, leaving a margin around the edge. Fold the uncovered half of the breast over the cheese mixture and press the edges together to seal. Freeze, if desired, or refrigerate up to 1 day.

To cook and serve: If the breasts are frozen, let them thaw in the refrigerator. Season with salt and pepper to taste. Brown on both sides in hot oil. Add stock and wine to pan; reduce heat and simmer breasts for about 10 minutes, turning once or twice, until they are no longer pink inside. Serve with sauce in the pan. (If the sauce seems too thin, remove the chicken and boil the sauce until it thickens slightly.)

Yield: 4 to 6 servings.

Tester's note: I substituted 1 teaspoon dried rosemary for the fresh.

Source:
St. Louis Post-Dispatch - 11-30-1998 - By Marian Burros, co-author with Lois Levine of Elegant But Easy (Simon & Schuster, $25)

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