Tuesday, July 19, 2011

What's for dinner tonight? Cherry, Almond & Goat Cheese Stuffed Chicken Breasts with Cherry Port Braising Sauce

Almond-Dried Cherry & Goat Cheese Stuffed Chicken Breasts with Cherry Port Braising Sauce

Cherry Port Braising Sauce

· 1 cup Port Wine

· 2 cups pitted fresh cherries or frozen pitted cherries

· 1 tablespoon Dijon-style mustard

· 2 tablespoons honey

· 1 stem of fresh rosemary

· 4 stems of fresh thyme

Combine all ingredients and bring mixture to a low boil for approximately 10 minutes and remove from heat and set a side to cool. Proceed to stuffing the chicken while the sauce cools

Almond-Dried Cherry & Goat Cheese Stuffed Chicken


· 4 boneless skinless chicken breasts

· 6 ounces goat cheese

· 1/4 cup coarsely chopped dried cherries

· 1/2 cup slivered almonds, divided

· 1 teaspoon orange zest

· 1/4 teaspoon kosher salt

· 1/8 teaspoon coarsely ground pepper

· 1/2 cup panko bread crumbs

· 1 large egg, lightly beaten

· 1 tablespoon olive oil


Flatten chicken between wax paper with flat side of meat mallet or rolling pin to an even thickness. Combine goat cheese, dried cherries, 1/4 cup slivered almonds and orange zest. Place 1/4 of mixture at one end of each chicken breast and roll, tucking in ends; sprinkle with salt and pepper. On a plate, combine remaining 1/4 cup chopped almonds and panko bread crumbs. Dip each breast in egg and roll all side in bread crumb mixture. Place in freezer for one hour. Heat oil in large ovenproof skillet over medium-high heat. Cook chicken until golden on all sides (about 6-8 minutes). Pour Cherry Port Braising Sauce over the chicken and place pan in preheated 375 F oven until chicken is no longer pink, juices run clear and temperature reaches 170 F on an instant-read thermometer (about 20 minutes).

Amount: 4 servings

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