| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats | Cklive05 | 4 | servings | |
INGREDIENTS
| 1/2 | c | Minced onion |
| 2 | tb | Olive oil |
| 2 | ts | Minced garlic |
| 1/4 | c | Finely-chopped toasted walnuts |
| 1/2 | c | Chopped drained sun-dried tomatoes |
| 1 | c | Crumbled goat cheese |
| 2 | ts | Minced fresh thyme |
| 2 | ts | Fresh basil chiffonade |
| 2 | Whole Boneless chicken breasts with skin; halved |
INSTRUCTIONS
Preheat oven to 350 degrees. In a skillet, cook the onion in 1 tablespoon of oil over moderate heat, until softened. Add garlic and cook, stirring, 1 minute. Transfer mixture to a bowl and let cool. Stir in walnuts, tomatoes, goat cheese, herbs, and salt and pepper to taste, stirring until combined. With your fingers make a pocket for the filling in each chicken breast half by separating the skin from the meat, being careful not to tear the skin and keeping the skin attached along most of the edge. Stuff each pocket with one-fourth of the filling with a small spoon, packing it and pulling the skin to cover the filling completely. In the cleaned skillet heat remaining 1 tablespoon oil over moderately-high heat until hot but not smoking and brown chicken, skin-sides down. Leaving chicken skins down, transfer skillet to oven and bake until just cooked through, about 12 minutes. This recipe yields 4 servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-9106 broadcast 04-13-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 10-10-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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