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Chicken Breasts Stuffed with Herbed Goat Cheese

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 4 servings

Ingredients

  • 4 ounces fresh goat cheese at room temperature
  • 1 tablespoon fresh tarragon chopped
  • 4 boneless chicken breasts at room temperature
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon butter

For the sauce

  • 1 tablespoon shallots chopped
  • 1 tablespoon olive oil
  • 6 ounces red wine
  • 2 tablespoons peach chutney
  • 1 teaspoon fresh thyme minced
  • 1 teaspoon fresh rosemary minced
  • 2 cups chicken stock reduced in half (chicken glaze)*
  • 1 bulb roasted garlic mashed

Instructions

  • In a bowl, combine the goat cheese with chopped tarragon and season with salt and pepper.
  • With a sharp knife, cut a slit in the side of each breast to form a pocket. Stuff each breast with goat cheese mixture and seal with a toothpick.
  • Salt and pepper the breasts.
  • Heat olive oil and butter over medium-high heat in a sauté pan with enough room for all 4 breasts. Sauté 4 to 5 minutes on one side until lightly browned.
  • Flip over and sauté an additional 3 to 4 minutes, or until the internal temperature of the meat (not the filling) reaches 165° F.
  • Transfer to a plate and cover with foil to keep warm.
  • Sauté shallots in olive oil for 3 minutes until translucent.
  • Deglaze pan with wine and reduce to an essence.
  • Add chutney, thyme, rosemary, chicken stock, roasted garlic and reduce until sauce is thick enough to coat a spoon.
  • Salt and pepper to taste.
  • Spoon sauce over chicken breasts and serve.

Notes

Puck of *Chicken Demi Glace is roasted chicken stock that has been reduced down to a glace. Professional chefs prepare demi glaces and chicken glaces all the time for making sauces. To learn more about chicken glazes and how to use them.
Check out Jus de Poulet Lie Gold.
Reluctant Gourmet’s Tips
To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350° F oven for approximately one hour.
Remember to remove the toothpicks before serving or at least warn your guests they are there. Nasty surprises at the dinner table are no fun for anyone.