Boneless Chicken Breast
Stuffed with Goat Cheese, Leeks and Mushrooms
| Ingredients: | 4, 5-oz. Chicken Breasts, Skin On 200 g. Snow Goat Cheese, Softened 2 medium Leeks, Diced (white part only) 4 oz. Sliced Mushrooms Salt & Pepper (to taste) 2 Tbsp. Olive Oil |
| Instructions: | Sautée
Diced Leeks and Mushrooms in Olive Oil and Cook until Leeks are
transparent and Mushrooms cooked through.
Place Leeks, Mushrooms and Goat Cheese in a Small Bowl and Mix thoroughly; set aside. Using a Filet Knife, Cut a Pocket into each Breast. Do not make too large an opening or the Goat Cheese stuffing will run out. Using a Pastry Bag without a Tip, pipe Filling into each Breast Pocket and Refrigerate to firm up the Goat Cheese filling. Bake Breasts at 450 degrees F. for 16-20 minutes, until cooked through (some goat cheese will come out during baking). Let Breast Rest on counter for 5 minutes to let Filling Cool. Hot cheese can burn! Serve with Fresh Vegetables and either Potatoes or Rice (serves 4) |
