Saturday, August 18, 2012


I am a total freak for goat cheese, and sometimes I get huge cravings for the stuff.  The other day I knew I just haddd to have goat cheese HA.  So I came up with this and served it up with some sweet potato and yukon gold mashed potatoes.  Absolutely delicious, and looks really pretty, even while you're eating it. 

4 chicken breasts
5.3 oz package of goat cheese (you roughly need about this amount, a little more wouldn't hurt)
2 onions, sliced
1/2 cup cooking sherry
1 Tbsp. fresh rosemary, minced
2 Tbsp. heavy cream (or half&half)
Olive oil to saute
salt and pepper to  taste

1. Preheat oven to 375 F.
2. Place a pan on medium heat.  Add olive oil, onions, 1 Tbsp. of cooking sherry, and salt and pepper to taste.  Cook until caramelized, and set aside half to fill the chicken breasts and reserve half of the onions for the topping.  

3. In a bowl mix together goat cheese and fresh rosemary.
4. Take the chicken breasts and cut them open to create a pouch to stuff, if you accidentally cut the chicken into two pieces, just pin it together with a toothpick.  
5.  Stuff each chicken breast with 1/4 of the goat cheese mixture, and each one with 1/4 the caramelized onions that you set aside for the stuffing.  Sprinkle the top with salt, pepper, and a drizzle of olive oil. 

6.  Place the chicken on a baking sheet and cook for 20-25 minutes, or until the chicken is cooked through.  

7.  About five minutes before the chicken comes out, place a pan on medium heat.  Add the onions reserved for the topping into the pan, along with the remainder of cooking sherry, and heavy cream.
8.  When you pull the chicken out of the oven top with 1/4 of the onions.  

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