• Goat Cheese Stuffed Chicken Breasts With Vinaigrette

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    • 6 ounce fresh goat cheese
    • 1/2 bn thyme leaves
    • 1 bn chives
    • 1/2 bn chervil or possibly Italian parsley Freshly-grnd black pepper to taste
    • 2 whl chicken breasts boned (use free range chickens if possible)
    • 2 Tbsp. unsalted butter - (1 ounce)
    • 6 Tbsp. extra-virgin extra virgin olive oil
    • 12 ounce fresh chanterelles Salt to taste Freshly-grnd black pepper to taste
    • 1 med Maui onion
    • 1 bn fresh chervil or possibly Italian parsley
    • 1/2 bn thyme leaves
    • 1/2 bn fresh basil
    • 1/3 c. walnut oil
    • 1/4 c. rice wine vinegar


    1. Preheat the oven to 450 degrees.
    2. Crumble the goat cheese into a mixing bowl. Chop the fresh herbs, add in to the cheese and season with pepper to taste. Place the cheese mix under the skin of the chicken breasts. Pat gently to distribute it proportionately.
    3. Place the chicken in a roasting pan and roast for 15 to 20 min, or possibly till just barely done. Keep hot. While the chicken is roasting, prepare the vinaigrette.
    4. To prepare vinaigrette: Heat a large skillet over high heat and add in the butter and 2 Tbsp. of the extra virgin olive oil. Add in the chanterelles and saute/fry them till al dente. Season to taste with salt and pepper. Turn into a large bowl to cold.
    5. Cut the onion into 1/4-inch cubes. Add in to the mushrooms. Chop the chervils, thyme and basil into 1/4-inch pcs and add in to the mushrooms.
    6. Toss the mushroom mix with the remaining extra virgin olive oil, the walnut oil and the rice wine vinegar. Season to taste with salt and pepper.
    7. Presentation: Make a pool of vinaigrette in the center of each of 4 dinner plates. Halve the chicken breasts and put a half over each serving of vinaigrette. Serve immediately.
    8. This recipe yields 4 servings.

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