| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Barbara1 |
1 |
servings |
INGREDIENTS
| 4 |
tb |
Fresh goat cheese |
| 2 |
tb |
Chopped fresh chives |
| 4 |
tb |
Chopped fresh parsley |
| 4 |
|
Chicken breasts halves; boned and skinned |
| 2 |
tb |
Olive oil |
| 1 |
c |
White wine |
| 1 |
c |
Chicken broth |
INSTRUCTIONS
Combine first 3 ingredients and blend well in a small bowl. Pound
chicken breasts between waxed paper using a rolling pin or meat
mallet to form rectangles 1/2 inch thick. Divide cheese mixture
equally among chicken breasts. Place the cheese about 2 inches from
short end of breast. Roll up breast enclosing mixture. Skewer with
toothpicks and sprinkle with pepper. Heat oil in heavy skillet. Cook
chicken on all sides until light brown. Add wine and broth to
skillet. Cover, reduce heat to medium low and cook until done, about
8 more minutes. Transfer chicken to plates, increase heat and boil
pan juices until reduced to a sauce. Pour over chicken. Sprinkle with
more parsley. Yield: 4 servings.
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