| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats | St. Louis | St. louis p, Post1 | 4 | servings |
INGREDIENTS
| 2 | lg | Garlic cloves |
| 6 | oz | Soft goat cheese; regular or reduced fat, cut in chunks |
| 4 | ts | Minced fresh rosemary |
| (or 2 tbspns minced fresh oregano) | ||
| 2 | tb | Lemon juice |
| 8 | lg | Skinless boneless chicken breast halves |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | tb | Olive oil |
| 1/2 | c | Low-sodium chicken stock or broth |
| 1/2 | c | Dry white wine |
INSTRUCTIONS
With food processor running, put garlic through the feed tube and mince. Add goat cheese, rosemary and lemon juice; process to a paste. Between two sheets of waxed paper, pound chicken breast halves to about 1/8-inch thickness. Divide cheese mixture into 8 portions; place a portion on one side of each chicken breast half, leaving a margin around the edge. Fold the uncovered half of the breast over the cheese mixture and press the edges together to seal. Freeze, if desired, or refrigerate up to 1 day. To cook and serve: If the breasts are frozen, let them thaw in the refrigerator. Season with salt and pepper to taste. Brown on both sides in hot oil. Add stock and wine to pan; reduce heat and simmer breasts for about 10 minutes, turning once or twice, until they are no longer pink inside. Serve with sauce in the pan. (If the sauce seems too thin, remove the chicken and boil the sauce until it thickens slightly.) Yield: 4 to 6 servings. Tester's note: I substituted 1 teaspoon dried rosemary for the fresh. Recipe Source: St. Louis Post-Dispatch - 11-30-1998 By Marian Burros, co-author with Lois Levine of "Elegant But Easy" (Simon & Schuster, $25) Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net Converted by MM_Buster v2.0l.
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