Goat Cheese-Stuffed Chicken Breasts

  0.0 – 0 reviews  • Celery
Level: Intermediate
Total: 30 min
Prep: 15 min
Cook: 15 min
Yield: 4 servings

Ingredients

  1. 4 (6-ounce) boneless, skinless chicken breast halves
  2. 3 ounces goat cheese
  3. 2 teaspoons unsalted butter
  4. 1 1/2 teaspoons minced chives
  5. 1 teaspoon minced parsley leaves
  6. 1/4 teaspoon minced fresh thyme leaves
  7. 1/4 teaspoon fresh lemon juice
  8. 1/4 teaspoon minced garlic
  9. Salt
  10. Freshly ground black pepper
  11. 1 cup all-purpose flour
  12. 1 tablespoon Essence, recipe follows
  13. 1 large egg
  14. 2 teaspoons water
  15. 1/4 cup clarified butter or vegetable oil
  16. Mushroom Risotto, recipe follows, if desired
  17. Julienned carrots, accompaniment, recipe follows
  18. Chopped fresh parsley, garnish
  19. 5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth
  20. 1 tablespoon olive oil
  21. 2 tablespoons unsalted butter
  22. 1/2 cup finely chopped shallots
  23. 1 teaspoon minced garlic
  24. 12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired
  25. 2 cups arborio rice
  26. 1 teaspoon chopped fresh thyme
  27. 1 cup dry white wine
  28. 1/2 teaspoon salt
  29. 1/2 teaspoon freshly ground black pepper
  30. 1/2 cup heavy cream
  31. 1 cup finely grated Parmesan
  32. 2 teaspoons chopped fresh parsley leaves
  33. 1 to 2 teaspoons truffle oil, optional
  34. 4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish
  35. 1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
  36. 2 ribs celery, roughly chopped
  37. 1 large carrot, roughly chopped
  38. 1 large yellow onion, peeled and quartered
  39. 1 head garlic, cut in 1/2 horizontally
  40. Mushroom stems, optional
  41. 1 leek, well rinsed and roughly chopped, optional
  42. 3 bay leaves
  43. 2 sprigs fresh thyme
  44. Parsley stems
  45. 1 teaspoon salt
  46. 1/2 teaspoon black peppercorns
  47. 4 quarts water
  48. 1 pound large carrots, ends trimmed and peeled
  49. 1 1/2 tablespoons unsalted butter
  50. 2 teaspoons chopped fresh parsley leaves
  51. To prepare an ice water bath, fill a large bowl with water and ice. Set aside.

Instructions

  1. Preheat the oven to 350 degrees F.
  2. With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.
  3. In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.
  4. In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.
  5. One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.
  6. In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.
  7. Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.
  8. In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.
  9. In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.
  10. Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.
  11. Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.
  12. In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
  13. Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
  14. On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise. With the flat edge down, cut into thin slices. Place the slices in a stack and slice into even matchstick pieces. (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)
  15. Bring a pot of salted water to a boil. Add the carrots and blanch until just tender, 1 to 2 minutes. Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.
  16. When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat. When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.
  17. Remove from the heat, sprinkle with the parsley and serve immediately.

 

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