Herb Goat Cheese-Stuffed Chicken with Hunter’s Sauce  
yields 4 servings

Ingredients:
6 oz.    cream cheese
6 oz.     goat cheese
1½ tsp.     chopped tarragon
1         diced Roma tomato, seeded
1         scallion, chopped
4         chicken breasts
2 tsp.     blended olive oil
1         shallot, chopped finely
1         clove garlic, minced
4         crimini mushrooms, sliced
2 oz.     white wine
4 oz.     demi glace
1 tsp.     butter cold
1         Roma tomato brunoise

Cooking Directions:

• Combine the first five ingredients for the stuffing and blend together well.
• Split into 4 portions and stuff each chicken breast into rolls. Bake until internal temperature of 165°F
• Sauté shallot and garlic in olive oil until softened on medium heat then remove from pan. On high heat sauté mushrooms then add back in the shallots and garlic.
• Deglaze with white wine and reduce by half. Add demi and finish with butter and tomato.

Courtesy of Ralph Edmonds, Food & Beverage Director & Executive Chef, Pinnacle Country Club, Rogers, Ark.