Side Pannel
Roast Breast of Chicken With Oka Cheese And Thyme Stuffing
Roast Breast of Chicken With Oka Cheese And Thyme Stuffing
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish, Vegetables
Ingredients List
- ----------------------------------CHICKEN----------------------------------
- 4 oz Oka cheese, cut into 4
- -rectangles
- 4 Sprigs thyme, chopped
- 4 ( 7 oz.) boned chicken
- -breasts, skin on
- 3 tb Vegetable oil
- Kosher salt and freshly
- -ground pepper
Directions
SAUCE
2 Shallots, minced
2 cl Garlic, minced
1/2 c Baco Noir wine
1 c Chicken stock
1/4 c Unsalted butter
2 tb Fine herbs or a mixture of
-parsley, tarragon and chive
VEGETABLES
8 Fingerling or new small red
-potatoes, cut in half
-lengthwise and steamed
3 tb Unsalted butter
1 tb Chopped parsley
20 Stalks asparagus, steamed
Preheat oven to 400øF.
Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of
Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear
breast, skin side down until golden, about 2 minutes.
Place skillet on bottom shelf of oven and roast for 12 minutes or until
juices are clear. Remove breasts and keep warm. Discard all but 1
tablespoon fat from skillet.
Place pan on high heat; add shallot and garlic. Saute 1 minute then add
wine and reduce by half, about 3 minutes. Add stock and reduce until half
a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter
and herbs. Adjust seasonings.
In a skillet, toss potatoes with butter and parsley. Rewarm asparagus.
2 Shallots, minced
2 cl Garlic, minced
1/2 c Baco Noir wine
1 c Chicken stock
1/4 c Unsalted butter
2 tb Fine herbs or a mixture of
-parsley, tarragon and chive
VEGETABLES
8 Fingerling or new small red
-potatoes, cut in half
-lengthwise and steamed
3 tb Unsalted butter
1 tb Chopped parsley
20 Stalks asparagus, steamed
Preheat oven to 400øF.
Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of
Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear
breast, skin side down until golden, about 2 minutes.
Place skillet on bottom shelf of oven and roast for 12 minutes or until
juices are clear. Remove breasts and keep warm. Discard all but 1
tablespoon fat from skillet.
Place pan on high heat; add shallot and garlic. Saute 1 minute then add
wine and reduce by half, about 3 minutes. Add stock and reduce until half
a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter
and herbs. Adjust seasonings.
In a skillet, toss potatoes with butter and parsley. Rewarm asparagus.
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