INGREDIENTS

INSTRUCTIONS

In a skillet cook the onion in 1 tablespoon of the oil over
moderately low heat until it is softened, add the zucchini, and cook
the mixture, stirring, for 1 minute, or until the zucchini is tender.
Stir in the red pepper, goat cheese, and salt and pepper to taste and
cook the mixture, stirring, until the cheese is melted. Transfer the
mixture to a small bowl and let it cool slightly.
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 half the filling with a small spoon,
packing it and pulling the skin to cover the filling completely, and
secure the pockets with wooden picks if desired. In a large skillet
heat the remaining 1 tablespoon oil over moderately high heat until
it is hot but not smoking and in it saute the chicken, beginning with
the skin side up, for 2 minutes on each side. Reduce the heat to
moderate, cook the chicken for 9 minutes on each side, or until it is
cooked through, and divide it between 2 plates. Pour off the fat from
the skillet, to the skillet add the shallots then the wine. Add the
broth, and boil broth, scraping up the brown bits, for 30 seconds.
Finish sauce with butter. Pour sauce around the chicken.
Yield: 2 serving
Posted to CHILE-HEADS DIGEST by Chet Bacon <hcbacon@connix.com> on
Jan 15, 1999, converted by MM_Buster v2.0l.

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