Goat Cheese-Stuffed Chicken
- TOTAL TIME:
- SERVINGS: 4
Stuffing chicken breasts with goat cheese doesn't seem like a particularly healthy approach. But by using only a small amount of goat cheese and mixing it with chopped walnuts and lemon zest, Annie Wayte creates a dish that's both nutritious and delicious.
- 1/4 cup walnut halves
- 1/4 cup fresh goat cheese, softened
- 1/2 teaspoon finely grated lemon zest
- 1 garlic clove, minced
- Salt and freshly ground pepper
- Four 6-ounce skinless, boneless chicken breast halves
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1/4 cup chicken stock or low-sodium broth
- 2 tablespoons walnut oil
- 1/4 cup chopped flat-leaf parsley
- Preheat the oven to 400°. Spread the walnuts in a pie plate and toast for 6 minutes, until fragrant. Let cool, then chop.
- In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts; season with salt and pepper. Using a small knife, cut a pocket in the side of each chicken breast; keep the pocket opening as small as possible. Stuff the chicken breasts with the mixture and gently press to flatten them.
- In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 6 minutes. Transfer the skillet to the oven and roast the chicken for 5 minutes. Transfer the chicken breasts to a platter and keep warm.
- Add the lemon juice and stock to the skillet and cook over moderately high heat, scraping up any browned bits stuck to the pan. Simmer for 3 minutes. Stir in the walnut oil, parsley and the remaining chopped walnuts. Transfer the chicken breasts to plates, spoon the walnut sauce on top and serve.
Firm, tropical-fruited Chardonnay.