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Chicken breasts stuffed with herbed goat cheese

4 chicken breasts
6 oz. fresh goat cheese, at room temp.
1 tbsp. fresh tarragon, finely chopped
1 tbsp. fresh lemon thyme, finely chopped
1 tbsp. fresh chives, finely chopped
salt and freshly ground pepper
1/4 cup unsalted butter
1/3 cup dry white wine
1/3 cup shelled, roasted pistachio nuts, chopped
2 tbsp. very thinly sliced scallions
fresh tarragon sprigs for garnish
chive flowers for garnish , if available

With a sharp knife, make a "pocket" 2/3 of the way down the inside of each chicken breast, from top to bottom. Try not to break through the top or bottom layer of meat, or filling will ooze out when cooking. Set aside in refrigerator and make filling.

In a medium bowl mix together the goat cheese, herbs and salt and pepper to taste. Place in a pastry bag (or very heavy zip lock bag with corner cut out). Pipe one quarter of the goat cheese mixture into each of the chicken breasts. Melt the butter in a large saute pan over medium heat. Saute chicken on both sides for three minutes per side. Turn flame to low, cover pan and let "steam" another 4 to 5 minutes or until fully cooked.

Remove from pan, set aside to rest. Turn flame to high. Add wine to pan and allow liquid to reduce by half. Add salt and pepper to taste. Quickly slice each chicken breast on the diagonal and place slices on four hot plates. Ladle hot juices in a circle around each breast, then sprinkle with pistachios and scallions. Garnish with tarragon and chive flowers, serve immediately. Serves 4.

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