Related Post: Artisan Cheese on the FarmFarmstead cheese is made only from milk that comes from the animals raised on that particular farm. Distinctive in taste, and quality, one such cheesemaker gives us a glimpse of what it is like to be a cheesemaker on a small farm.
Ingredients
- 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.
Yield: Makes 4 generous servings.
Recipe compliments of Pat Morford, Rivers Edge Chèvre
2 Comments
Oops. The cold water some how made its way into the list. Good catch. Thanks!
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?
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