Friday, September 12, 2008

Stuffed Chicken Breasts

well...since i have not done any layouts i can at least post a recipe...this one is fabulous!! This one came from the Emerson Hospital Auxilliary(love this cookbook):

Stuffed Chicken Breasts with Three Cheeses

4 whole boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup goat cheese, crumbled
1/2 cup Gouda cheese, grated
1/2 cup Port-Salut cheese, grated
1/4 cup flour
4 tablespoons butter
1 tablespoon shallots, chopped
6 medium tomatoes, peeled, seeded, and chopped
1/4 cup dry white wine
1 tablepoon fresh basil

Preheat oven to 400 degrees

Lay chicken breasts flat and pound to an even thickness. Sprinkle with salt and pepper

Combine cheeses and divide evenly among breasts, placing cheeses in center. Fold breasts over completely enclosing cheeses. Secure with toothpicks.

Dredge chicken in flour. Melt butter in a large frying pan. Saute chicken until golden brown on both sides. Transfer chicken to an 8X10 inch baking dish. Bake for 15 to 20 minutes

Meanwhile, remove excess oil from pan. On medium high heat, saute shallots until tender. Stir in tomatoes, wine and basil. Continue cooking until reduced to 3 cups. Place warm chicken breasts on platter. Top with sauce.

I am off to New York City for the weekend ....

1 comment:

Jackie said...

Nummy....looks verry good...hope you had a great time in NYC...miss you at this class....