Goat Cheese Stuffed Chicken Breasts With Vinaigrette Recipe - Cooking Index
Goat Cheese Stuffed Chicken Breasts With Vinaigrette Recipe - Cooking Index
| 6 oz | 170g | Fresh goat cheese |
| 1/2 | Thyme leaves | |
| 1 | Chives | |
| 1/2 | Chervil or Italian parsley | |
| Freshly-ground black pepper - to taste | ||
| 2 | Chicken breasts - boned | |
| = (use free range chickens if possible) | ||
| For Vinaigrette | ||
| 2 tablespoons | 30ml | Unsalted butter - (1 oz) |
| 6 tablespoons | 90ml | Extra-virgin olive oil |
| 12 oz | 340g | Fresh chanterelles |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 | Maui onion (medium) | |
| 1 | Fresh chervil or Italian parsley | |
| 1/2 | Thyme leaves | |
| 1/2 | Fresh basil | |
| 1/3 cup | 78ml | Walnut oil |
| 1/4 cup | 59ml | Rice wine vinegar |
Preheat the oven to 450 degrees.
Crumble the goat cheese into a mixing bowl. Chop the fresh herbs, add to the cheese and season with pepper to taste. Place the cheese mixture under the skin of the chicken breasts. Pat gently to distribute it evenly.
Place the chicken in a roasting pan and roast for 15 to 20 minutes, or until just barely done. Keep warm. While the chicken is roasting, prepare the vinaigrette.
To prepare vinaigrette: Heat a large skillet over high heat and add the butter and 2 tablespoons of the olive oil. Add the chanterelles and saute them until al dente. Season to taste with salt and pepper. Turn into a large bowl to cool.
Cut the onion into 1/4-inch cubes. Add to the mushrooms. Chop the chervils, thyme and basil into 1/4-inch pieces and add to the mushrooms.
Toss the mushroom mixture with the remaining olive oil, the walnut oil and the rice wine vinegar. Season to taste with salt and pepper.
Presentation: Make a pool of vinaigrette in the center of each of 4 dinner plates. Halve the chicken breasts and put a half over each serving of vinaigrette. Serve immediately.
This recipe yields 4 servings.
Nutrition per serving: Calories 698; Fat 55g; Carbohydrates 11g; Cholesterol 118mg; Sodium 305mg; Protein 40g; Fiber 3g; Calories from Fat: 71%; Calories from Carbs: 6%.
Source:
The Wolfgang Puck Cookbook: Recipes from Spago, Chinois and Points - East and West by Wolfgang Puck, Jason Epstein, Susan Disesa (Random - House, 1996)
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