Goat Cheese, Apricot, And Sage-Stuffed Chicken Breasts
Serves: 6
Leola Gaylord
1 January 1970
Based on User reviews:
46
Spice
57
Sweetness
49
Sourness
47
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Olive Oil2 small
Garlic (cloves, minced)1
Salt5 tbsps
Unsalted Butter2 tbsps
White Wine1 cup
Chicken Stock (unsalted)Directions:
1
Preheat the oven to 400 degrees F
2
In a medium-size saute pan, heat the olive oil over medium-high heat
3
Add the onions and cook for 5 minutes
4
Turn the heat down to medium and add the garlic
5
Cook for 5 minutes, stirring frequently
6
Don't let the onions and garlic brown
7
Next, add the chopped sage and salt and pepper to taste, and cook until the onions are translucent, 5 to 10 minutes
8
Add the apricots and cook until heated through, 5 minutes
9
Remove the pan from the heat and let cool for 10 minutes
10
Thoroughly mix in the goat cheese and set aside
11
(This can be made up to 24 hours in advance and refrigerated
12
Bring to room temperature before stuffing the chicken breasts
13
) Place each chicken breast between 2 pieces of plastic wrap
14
With a kitchen mallet, a cleaver, or a heavy tin can, such as a can of tomatoes, pound the breasts until they are between 1/8 and 1/4-inch thick
15
(They will not roll easily if they are too thick
16
) Season with salt and pepper
17
Spread about 1/4 cup of the stuffing down the center of each chicken breast
18
Fold up the short ends of the chicken breast, and then roll one long side jelly-roll-fashion to the other side
19
Tie the ends with string to secure them
20
Place the egg in a shallow bowl and the panko crumbs in another shallow bowl
21
Dip the chicken in the egg, and then roll in the panko crumbs until completely coated
22
In an ovenproof saute pan, melt 4 tablespoons of the butter over medium-high heat
23
Place the chicken in the pan and brown on all sides, about 8 minutes
24
Then put the pan in the oven and bake until the chicken is a deep golden color and firm when pressed, 10 to 12 minutes
25
After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil
26
Next, place the pan over high heat and deglaze it with the wine
27
Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock
28
Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste
29
Remove from the heat and swirl in the remaining 1 tablespoon butter
30
Cut each breast in half crosswise and place one half on its side on the plate
31
Lean the second half against the first, facing down
32
Alternatively, slice breast into even slices
33
Drizzle with the sauce, garnish with sage leaves, and serve immediately