Goat Cheese and Red Pepper Stuffed Chicken Breasts

Goat cheese, also called chèvre is being done across the prairies, including most recently in Saskatchewan. Chèvre is a wonderfully earthy and clean-tasting cheese. For this recipe, be sure to purchase the creamy and spreadable variety. Feel free to adjust the recipe to serve any number of guests.

Serves 4 to 6

4 boneless, skinless chicken breasts

½ cup (125 ml) goat cheese (chèvre), plain or flavoured

3 roasted red peppers, homemade or jarred, peeled and seeds removed

several bunches of fresh basil

salt and pepper, to taste

canola oil, for frying

 

½ cup (125 ml) dry red wine

1 cup (250 ml) chicken stock

1 tbsp (15 ml) cold butter

 

Butcher twine to tie the chicken breasts

Preheat the oven to 400°F (200°C).

Place one chicken breast between two pieces of waxed paper. Using a meat mallet or rolling pin, pound the breast to about ¼” (.5 cm) thickness. Repeat with the other chicken breasts.

Cut the roasted red pepper into quarters. Remove the basil leaves from the stem.

Lay each chicken breasts on a clean counter. Spread 1 to 2 tbsp (15 to 30 ml) goat cheese to completely cover. Lay a single layer of basil leaves on the cheese, spreading out each leaf so it lays flat. Top the basil with the red peppers, laying each quarter flat. Sprinkle with salt and pepper.

Roll up each breast into a pinwheel-style log. Using 3 to 4 lengths of butcher twine, tie each breast closed. Sprinkle with salt and pepper.

Preheat a large skillet with an ovenproof handle* on high heat. Add about 1 tbsp (15 ml) canola oil, and sear each breast on all sides, until golden brown but not fully cooked through.

Transfer the skillet to the hot oven. Roast the chicken breasts for about 12 minutes. Remove the skillet from the oven. Remove the breasts to a platter. Cover with a single layer of waxed paper and then cover with a tea towel. Let the breasts rest about 10 minutes before slicing. Turn off the oven.

Meanwhile, place the same skillet with the pan drippings on medium heat. Deglaze the pan with the red wine. Let the wine simmer until reduced by half. Add the chicken stock and let the liquid simmer until reduced by half. Whisk in the cold butter. Season with salt and pepper.

To serve, remove the butcher twine from each breast. Cut the breasts into ½” (1 cm) thick slices. Spoon a small pool of sauce on a plate and fan the chicken breast slices on the sauce.

* If the skillet does not have an ovenproof handle, wrap the handle with a layer of aluminum foil.