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Pan-Fried Lemon-Goat Cheese Chicken
2 whole boneless, skinless chicken breasts, halved, tenderloins removed
4 ounces creamy fresh goat cheese
4 tablespoons mixed minced fresh chives, basil and parsley, divided
1/2 teaspoon plus scant 2 tablespoons olive oil, more if needed
kosher salt and ground white pepper to taste
1/2 cup chicken stock
1 teaspoon brown sugar
1 egg
1 1/2 tablespoons fresh lemon juice
Preheat oven to 200 degrees. Using a thin boning knife, cut a
lengthwise pocket in the thickest side of each breast half, without
cutting through to either surface.
In a small bowl, mash goat cheese, 3 tablespoons mixed herbs and 1/2 teaspoon oil with the back of a fork and add a dash more oil if needed to work into a creamy consistency. Season with salt and pepper. Spoon mixture into a pastry bag fitted with a 1/2 inch round tip, and pipe a generous tablespoon into each breast pocket or use a teaspoon to fill pockets.
Secure opening with a single wooden toothpick. Season outside of each breast with salt and pepper. Refrigerate, covered, until ready to cook.
Heat remaining 2 tablespoons oil in large, heavy skillet over medium-high heat. Add chicken and saute until nicely browned, about 5 minutes. Turn, carefully loosening the chicken from the bottom of the skillet. Continue to saute until it is cooked through and nicely browned on both sides, 3 to 5 minutes. Transfer to an ovenproof dish and place in oven.
Drain fat from pan, add stock and warm gently over medium heat, scraping up any browned bits. Stir in sugar and bring to a gentle simmer. Meanwhile, whisk egg vigorously in a small bowl until fluffy
and light in color. Whisk in juice. Add mixture to the simmering liquid, whisking continuously. Add cooked chicken along with any accumulated juices and cook over low heat, frequently spooning sauce over chicken, until sauce is lightly thickened, 1 to 2 minutes. Season with salt and pepper.
Remove toothpicks and serve, topping each chicken breast with a spoonful of sauce and sprinkling of remaining herbs.
Serves 4.
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Pan-Fried Lemon-Goat Cheese Chicken
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Category: Recipes
Prep Time: Cook Time: Total Time:
Pan-Fried Lemon-Goat Cheese Chicken
2 whole boneless, skinless chicken breasts, halved, tenderloins removed
4 ounces creamy fresh goat cheese
4 tablespoons mixed minced fresh chives, basil and parsley, divided
1/2 teaspoon plus scant 2 tablespoons olive oil, more if needed
kosher salt and ground white pepper to taste
1/2 cup chicken stock
1 teaspoon brown sugar
1 egg
1 1/2 tablespoons fresh lemon juice
Preheat oven to 200 degrees. Using a thin boning knife, cut a
lengthwise pocket in the thickest side of each breast half, without
cutting through to either surface.
In a small bowl, mash goat cheese, 3 tablespoons mixed herbs and 1/2 teaspoon oil with the back of a fork and add a dash more oil if needed to work into a creamy consistency. Season with salt and pepper. Spoon mixture into a pastry bag fitted with a 1/2 inch round tip, and pipe a generous tablespoon into each breast pocket or use a teaspoon to fill pockets.
Secure opening with a single wooden toothpick. Season outside of each breast with salt and pepper. Refrigerate, covered, until ready to cook.
Heat remaining 2 tablespoons oil in large, heavy skillet over medium-high heat. Add chicken and saute until nicely browned, about 5 minutes. Turn, carefully loosening the chicken from the bottom of the skillet. Continue to saute until it is cooked through and nicely browned on both sides, 3 to 5 minutes. Transfer to an ovenproof dish and place in oven.
Drain fat from pan, add stock and warm gently over medium heat, scraping up any browned bits. Stir in sugar and bring to a gentle simmer. Meanwhile, whisk egg vigorously in a small bowl until fluffy
and light in color. Whisk in juice. Add mixture to the simmering liquid, whisking continuously. Add cooked chicken along with any accumulated juices and cook over low heat, frequently spooning sauce over chicken, until sauce is lightly thickened, 1 to 2 minutes. Season with salt and pepper.
Remove toothpicks and serve, topping each chicken breast with a spoonful of sauce and sprinkling of remaining herbs.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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