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How To make Chicken Breasts with Roasted Garlic Chevre Sauce
1 whole head garlic
1 tablespoon olive oil
3 cups cream
2 tablespoons butter
4 ounces goat cheese, Chevre
salt and pepper
to taste 6 whole boned chicken breasts :
skinless
Brush the whole garlic head with olive oil, wrap it in foil, and bake for 2 hours in a 200 degree oven. Meanwhile, bring the cream to a simmer and reduce by half.
Let the roasted garlic cool enough to handle. Melt the butter in a skillet. Cut off the top of the garlic and squeeze the soft cloves out into the skillet. Cook slowly, stirring, until the garlic combines with the butter into a smooth paste. Add the reduced cream and goat cheese and simmer until smooth. Season with salt and white pepper.
Grill, bake, or saute the chicken breasts until they just spring back when pressed with a fingertip. Serve with the garlic sauce.
Notes: I first ate roasted garlic in Italy, and my life has never been the same. A roasted head of garlic can be combined with a multitude of things, each on tasting better than the next. It goes wonderfully with cheese, not just the goat cheese here but also Brie and other varieties. This sauce is just as good with pasta as it is over chicken breasts.
Submitted to Recipelu by Chelle Gardner. Chelle51@aol.com
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Enjoy my Chicken breast filled with a Goat Cheese and spinach filling today!
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Stuffed Chicken Breast with Goat Cheese Sauce
Stuffed Chicken Breasts with Goat Cheese Sauce
Stuffed Chicken Breasts
Ingredients
2 Tyson Fresh Chicken Breasts
4-8 Bacon Strips
12 oz. black Feta Cheese
2.5 oz. Sundried Tomatoes, diced
1 Fennel
Tone's Salt and Pepper to taste
Oil
Make
•Preheat oven to 400 degrees.
•Warm up bacon strips and set aside to be used later.
•Create stuffing mix for the chicken breast. With your hands, crumble Feta for the stuffing.
•Julienne sun dried tomatoes and dice them. Place into bowl
•Take Fennel stalk and cut in half and then halve again as small as you can make it and place in bowl.
•Season with salt & pepper to taste, and set aside.
•Take Tyson Fresh Chicken Breast and clean fat off, then pound chicken to flatten. Salt & pepper to taste.
•Take stuffing mix and combine. Then fill each chicken breast by placing stuffing on flattened chicken and roll up.
•Lay bacon strips on plastic wrap. Place rolled chicken breast at the end of a bacon strip and roll up. Use toothpick to hold together.
•Place a few teaspoons of oil in a pan and warm up; place rolled chicken breasts in pan. Bacon will sizzle.
•Place chicken in a pan and place in the oven for about 20 minutes.
Goat Cheese Sauce
Ingredients
4 oz. Goat Cheese
1 clove Garlic, diced
1 Shallot bulb, diced
Tone's Sea Salt & Pepper
White Wine
1/2 cup Heavy Whipping Cream
Tone's Parsley
Make
•Take garlic and smash to get as fine as possible.
•Next take shallots, clean and dice.
•Place garlic and shallots in pan with a few teaspoons of oil to create sauce. Begin to heat.
•Salt and Pepper mixture in pan to taste
•Add White Wine to deglaze
•Add Parsley for nice color and flavor
•Add ½ container of Goat Cheese to the mixture in the pan, and then add heavy whipping cream.
•Once finished, pour over chicken breasts.
Chef Steven Brooks cooks up some new recipes on his new show Cooking Today weekdays at 12:30 on KNWA. Made with So Much Love! Served up by Tyson and Tones