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Ingredients
Yield: Makes 4 generous servings.
- 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.
Recipe compliments of Pat Morford, Rivers Edge Chèvre