Chicken Breasts Stuffed With Herbed Goat Cheese With A Roast

Directions

1. Complete title: Chicken Breasts Stuffed with Herbed Goat Cheese with a Roasted Garlic Peach Chutney Sauce
2. In a bowl, combine the goat cheese with minced tarragon and season with salt and pepper. With a sharp knife, cut a slit in the side of each breast to create a pocket. Stuff each breast with goat cheese mix and seal with a toothpick. Salt and pepper the breasts.
3. Heat extra virgin olive oil and butter over medium-high heat in a saute/fry pan with sufficient room for all 4 breasts. Saute/fry 4 to 5 min on one side till lightly browned. Flip over and saute/fry an additional 3 to 4 min. Transfer to a plate and cover with foil to keep hot.
4. To make sauce: Saute/fry shallots in extra virgin olive oil for 3 min till translucent/soft.
5. Deglace pan with wine and reduce to an essence. Add in chutney, thyme, rosemary, chicken stock, roasted garlic and reduce till sauce is thick sufficient to coat a spoon. Salt and pepper to taste.
6. Spoon sauce over chicken breasts and serve.
7. Tips:1.To roast garlic, sprinkle the bulb with a little extra virgin olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.
8. 2.Remember to remove the toothpicks before serving or possibly at least warn your guests they are there. No surprises!
9. 3.Never cook with any wine you wouldn't drink.
10. the novice...from a novice