Roast breast of chicken with oka cheese and thyme stuffing

4 Servings

Ingredients

Quantity Ingredient
4 ounces Oka cheese, cut into 4 rectangles
4 Sprigs thyme, chopped
4 ( 7 oz.) boned chicken breasts, skin on
3 tablespoons Vegetable oil
Kosher salt and freshly ground pepper
2 Shallots, minced
2 cloves Garlic, minced
½ cup Baco Noir wine
1 cup Chicken stock
¼ cup Unsalted butter
2 tablespoons Fine herbs or a mixture of parsley, tarragon and chive
8 Fingerling or new small red potatoes, cut in half lengthwise and steamed
3 tablespoons Unsalted butter
1 tablespoon Chopped parsley
20 Stalks asparagus, steamed

Directions

CHICKEN

SAUCE

VEGETABLES

Preheat oven to 400øF.

Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear breast, skin side down until golden, about 2 minutes.

Place skillet on bottom shelf of oven and roast for 12 minutes or until juices are clear. Remove breasts and keep warm. Discard all but 1 tablespoon fat from skillet.

Place pan on high heat; add shallot and garlic. Saute 1 minute then add wine and reduce by half, about 3 minutes. Add stock and reduce until half a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter and herbs. Adjust seasonings.

In a skillet, toss potatoes with butter and parsley. Rewarm asparagus.

To serve: Place potatoes in center of plates. Lay asparagus on top of potatoes. Place breast on top of asparagus. Drizzle sauce around plate.

Serves 4 Typed in MMFormat by cjhartlin@... Source: Autumn in Ontario's Wine Country.

Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@...> on Sep 28, 1999

Related recipes