If company is coming and there’s just not a lot of time to cook, it’s always nice to have a few special recipes tucked away that only take minutes to prepare, but taste like you’ve been slaving away for hours.
Chicken is always a good choice, except it can be a little redundant, not to mention dry and tasteless if not cooked and seasoned properly. The following recipe will solve both of those problems.
For this easy, but elegant entrée, boneless, skinless chicken breast halves are butterflied, pounded and then spread with creamy goat cheese. Once the chicken is rolled up and secured, it is quickly seared in a skillet until browned on all sides. It then goes into the oven to finish cooking while the quick and easy tomato sauce simmers briefly.
Pounding the chicken will help it cook more evenly. Searing the chicken first and then finishing it in the oven is a restaurant trick that helps insure that the meat is perfectly done all the way through. While the chicken is in the oven, the pan is deglazed to remove all of those delicious brown bits, also known as fond. Once the chicken and the sauce are both done, they are combined for an impressive dinner that everyone will enjoy.
To add a creative touch to this dish, flavor the goat cheese by adding favorite herbs and spices or use a flavored goat cheese like the ones produced by Canyon Ridge Farms near Tahlequah. This recipe was tested with Mexican spinach and jalapeno flavors from Canyon Ridge Farms.
Goat Cheese Stuffed Chicken Breasts
- 4 chicken breast halves
- Salt and pepper
- 4 ounces goat cheese, softened
- 2 tablespoons olive oil
- 1 (14.5 ounce) can of diced tomatoes, undrained
- 3/4 cup chicken broth or white wine
- 1/2 teaspoon oregano
- 1/4 teaspoon chili powder
Preheat oven to 350. Lightly grease an 8 inch baking dish.
Using a sharp knife, butterfly chicken; place between sheets of plastic wrap and pound to ¼ inch thickness.Season
chicken on both sides with salt and pepper.
Spread 1 ounce of goat cheese over each piece of chicken. Roll chicken up lengthwise and secure with toothpicks or butcher’s twine.
Heat a large skillet over medium high heat. Once skillet is hot add the olive oil. Very carefully, sauté the chicken rolls until nicely browned all over. Place chicken rolls seam side down in prepared baking dish. Bake for 10-15 minutes or until chicken reaches an internal temperature of 165.
Place the skillet back over the heat and pour in chicken broth or wine and deglaze, scraping up all of those yummy brown bits. Add the tomatoes, oregano and chili powder. Bring the sauce to a boil, reduce heat and simmer while the chicken is roasting.
Once chicken is done, Pour the sauce over the chicken and let rest for 5 minutes,
Remove chicken from oven and let rest for 5 minutes. Serve whole or cut crosswise into sliced. Spoon sauce over chicken.
Makes 4 servings
Broken Arrow Farmers’ Market
There are only two more Saturdays left for the farmers’ market in Broken Arrow. The market opened last April and will close for the season on October 15.