Ingredients
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4
-
-
-
4
-
2
-
2
-
1 1/2
-
2 1/4
-
3
-
1
-
3
-
1 1/2
-
2
-
-
Directions
Goat Cheese Stuffed Chicken Breast, The chicken breasts are stuffed and pan seared It is served with a balsamic butter sauce Goes great with garlicy sauteed spinach , Very good recipe, family loved it Will definitely make again , The chicken breasts are stuffed and pan seared It is served with a balsamic butter sauce Goes great with garlicy sauteed spinach
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Steps
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1
Done
|
Use a Boning Knife to Cut a Wided Pocket in the Thickest Part of Each Breast, Being Careful not to Cut Through; Season Chicken on Both Sides With Salt and Pepper. |
|
2
Done
|
in a Sm.all Bowl, Mix the Goat Cheese With the Olives, 1 Teaspoon Lemon Peel, and 1 Teaspoon Rosemary; Stuff the Pockets With This Cheese Mixture and Pin Closed With a Couple of Toothpicks. |
|
3
Done
|
Placed the Flour in a Shallow Bowl and Dredge the Chicken in the Flour, Shaking Off Any Excess. |
|
4
Done
|
Heat 1 Tablespoon of the Butter and the Oil in a Heavy Skillet Overr Medium High Heat; Once the Butter Stops Foaming Add the Chicken and Brown on Both Sides Until Golden Brown (adding 1 Tablespoon of Butter Halfway Through Cooking) For a Total of About 15 Minutes. |
|
5
Done
|
Meanwhile, Melt 1 Tablespoon of Butter in a Smaller Skillet Over Medium High Heat and Cook the Shallots Until Softened, About 3 Minutes; Stir in the Vinegar and Reduce Until Syrupy, an Additional 3 Minutes.add the Broth and Cook 1 Minute; Remove from Heat and Whisk in the Remaining 3 Tablespoons of Butter, 1 Teaspoon Lemon Peel, and 1/2 Teaspoon Rosemary. |
|
6
Done
|
Remove the Toothpicks and Serve the Chicken Drizzled With the Sauce. |
