| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Poultry, Entertain, Main dish, Vegetables |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Oka cheese, cut into 4 rectangles |
| 4 |
|
Sprigs thyme, chopped |
| 4 |
|
( 7 oz.) boned chicken breasts, skin on |
| 3 |
tb |
Vegetable oil |
|
|
Kosher salt and freshly ground pepper |
| 2 |
|
Shallots, minced |
| 2 |
cl |
Garlic, minced |
| 1/2 |
c |
Baco Noir wine |
| 1 |
c |
Chicken stock |
| 1/4 |
c |
Unsalted butter |
| 2 |
tb |
Fine herbs or a mixture of parsley, tarragon and chive |
| 8 |
|
Fingerling or new small red potatoes, cut in half lengthwise and steamed |
| 3 |
tb |
Unsalted butter |
| 1 |
tb |
Chopped parsley |
| 20 |
|
Stalks asparagus, steamed |
INSTRUCTIONS
CHICKEN
SAUCE
VEGETABLES
Preheat oven to 400°F.
Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of
Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear
breast, skin side down until golden, about 2 minutes.
Place skillet on bottom shelf of oven and roast for 12 minutes or until
juices are clear. Remove breasts and keep warm. Discard all but 1
tablespoon fat from skillet.
Place pan on high heat; add shallot and garlic. Saute 1 minute then add
wine and reduce by half, about 3 minutes. Add stock and reduce until half
a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter
and herbs. Adjust seasonings.
In a skillet, toss potatoes with butter and parsley. Rewarm asparagus.
To serve: Place potatoes in center of plates. Lay asparagus on top of
potatoes. Place breast on top of asparagus. Drizzle sauce around plate.
Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in
Ontario's Wine Country.
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Sep 28, 1999
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