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Chicken Breasts Stuffed with Goat Cheese and Smoked SalmonTheWorldWideGourmet.com

Flavors of Quebec

Total time: 1hr to 2hr

Preparation time: 30 minutes
Cooking time: 90 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:203.3 kcal

Proteins:18.4 g

Fats:11.9 g

Carbohydrate:1.5 g

Fibers:0 g

Sugar:1 g

Cholesterol:55.3 mg

Sodium:622 mg

Calcium:103.6 mg

Energy:635 kcal

Proteins:57.4 g

Fats:37.2 g

Carbohydrate:4.7 g

Fibers:0.1 g

Sugar:3.1 g

Cholesterol:172.7 mg

Sodium:1942.7 mg

Calcium:323.6 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

boneless chicken breasts

4

slices of smoked salmon

2

slices of smoked salmon, finely chopped

80

ml

softened goat cheese

40

ml

chopped chives

15

ml

chopped fennel leaves

60

ml

olive oil

*Goat cheese sauce

50

ml

goat cheese

30

ml

chopped french shallot

250

ml

white wine

250

ml

veal or chicken stock

salt and freshly ground pepper

2

ml

heavy cream

METHOD

  1. Butterfly the chicken breasts: cut them almost in half widthwise, without separating them completely. Set aside.
  2. Prepare the stuffing by combining the softened goat cheese, chives, chopped smoked salmon and fennel. Reserve the remaining cheese for the sauce.
  3. Place the slices of smoked salmon inside the chicken breasts; add the stuffing and close up.
  4. Fasten the chicken breasts with toothpicks so that they stay closed.
  5. Brush with olive oil.
  6. Sear over high heat and turn carefully.
  7. Finish cooking in a 150° C (300° F) oven for about 12 minutes. Remove from the oven and set aside.

Goat cheese sauce

  1. Reduce the white wine with the shallot until almost completely evaporated.
  2. Add the remaining goat cheese.
  3. Melt the cheese and add the veal or chicken stock.
  4. Reduce to the desired consistency; season and add a little cream.

WINE SUGGESTIONS

Sangiovese

Chardonnay

Pinot Grigio

CHEF'S NOTES

Wait until the chicken breasts have cooled before cutting them so that the cheese doesn't run out.

Serve with cheddar potatoes and turnips poached with turmeric to give a touch of color.



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