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.
