Pat’s Stuffed Chicken Breast
Tuesday, June 27th, 2006Ingredients
- 4 boneless chicken breasts
- salt and pepper
- flour for dusting
- olive oil
- smoked or plain chèvre
- 1 lb. mushrooms
- 6-8 cloves of garlic chopped or whole
- 1 large onion sliced
- 2 large sweet red peppers sliced
- olive oil for tossing
- salt and pepper
Instructions
Preheat oven to 350F
Coat oven proof skillet/pan with olive oil
Rinse and pat dry chicken breast. Lay breast flat on cutting board and slice horizontally the length of breast but not completely through, making a pouch for the cheese.
Divide chèvre into 4 portions. Place chèvre into pouch made in the chicken breast. Press evenly into all areas of the pouch.
Sprinkle chicken breast with salt and pepper.
Dust with flour.
Slice or quarter mushrooms, place in oven proof skillet
Place stuffed chicken breasts on the mushrooms.
Toss peppers, onion and garlic with olive oil, salt and pepper to taste. Spoon over chicken breast.
Bake until juices run clear when a knife is inserted into the thickest part of the breast, about 30 minutes. Serve with rice or couscous.
Makes 4 generous servings.
Recipe compliments of Pat Morford, Rivers Edge Chèvre
World Famous Jamon and Cheese Sandwich
Ingredients
- Fresh whole grain bread
- 6 thin slices jamon serrano
- 4 thin slices comte or appenzeller cheese
- Parmesan butter*
Instructions
Liberally coat the outward facing slices of bread with the Parmesan butter. Put down 1 layer of cheese followed by the jamon serrano followed by another layer of cheese.
Place the sandwich in a medium hot pannini press or skillet. When the bread is a deep, golden brown with a lattice-like finish the sandwich is done.
*Parmesan butter is butter made from the cream not used in Parmesan cheese making. The distinct flavour comes from what the cows are feeding on, thus the unique flavour of parmesan cheese. If one were to try and duplicate by adding Parmesan cheese to the butter you would end up with quite a grainy mess.
Yield: 6 to 8 servings.
Recipe courtesy of David Schiffelbein, Curds & Whey
July 18th, 2006 at 7:29 am
Pat’s chicken breast recipe has “cold water for mixing” as an ingredient, but the instructions never use it. With what does one mix the cold water? How much water?
July 18th, 2006 at 8:28 am
Oops. The cold water some how made its way into the list. Good catch. Thanks!