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Goat Cheese Stuffed Chicken Breasts With Olive Oil-Lemon Mashed Potatoes
Potatoes:
2 pounds Yukon Gold potatoes, peeled
1/4 cup extra virgin olive oil
1/4 cup heavy whipping cream
6 tablespoons lemon juice
1 tablespoon + 1 teaspoon finely chopped lemon zest
kosher salt
Chicken:
4 large chicken breast halves with wings attached
1 cup fresh goat cheese
2 tablespoons olive oil
kosher salt and freshly ground pepper
1 cup honey tangerine juice or regular tangerine juice
Place the potatoes in a large pot and cover with cold water. Bring to a boil and reduce to a simmer. Cook about 20 minutes, or until the potatoes are tender and easily pierced with a sharp knife.
Drain and return to the pot. Add the olive oil, cream, lemon juice and lemon zest and mash with a hand masher or heavy whisk. Season with salt. Keep warm in a double boiler.
Preheat the oven to 350 degrees. On the thick side of each chicken breast, near the wing bone, cut a pocket in the flesh. Fill each pocket with 1/4 cup goat cheese. Heat the olive oil in a large, oven-proof saute pan over high heat. Season the chicken with salt and pepper. Add the chicken to the saute pan, skin side down. Lower the heat to medium-high. Cook until the skin is nicely browned, about 5 minutes. Turn the chicken breasts over and place in the oven.
Cook for 20 minutes. The internal temperature of the chicken should be at least 140 degrees. Remove the chicken from the pan and let rest on a plate.
Pour out any fat remaining in the pan, add the tangerine juice and stir over medium heat, scraping up the browned bits from the bottom of the pan. Pour any juice that has accumulated on the plate with the chicken back into the pan. Bring to a boil, then strain.
To serve, place a chicken breast on each plate. Spoon the tangerine jus over the chicken. Serve the mashed potatoes on the side.
Serves 4.
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Goat Cheese Stuffed Chicken Breasts With Olive Oil-Lemon Mashed Potatoes
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Category: Recipes
Prep Time: Cook Time: Total Time:
Goat Cheese Stuffed Chicken Breasts With Olive Oil-Lemon Mashed Potatoes
Potatoes:
2 pounds Yukon Gold potatoes, peeled
1/4 cup extra virgin olive oil
1/4 cup heavy whipping cream
6 tablespoons lemon juice
1 tablespoon + 1 teaspoon finely chopped lemon zest
kosher salt
Chicken:
4 large chicken breast halves with wings attached
1 cup fresh goat cheese
2 tablespoons olive oil
kosher salt and freshly ground pepper
1 cup honey tangerine juice or regular tangerine juice
Place the potatoes in a large pot and cover with cold water. Bring to a boil and reduce to a simmer. Cook about 20 minutes, or until the potatoes are tender and easily pierced with a sharp knife.
Drain and return to the pot. Add the olive oil, cream, lemon juice and lemon zest and mash with a hand masher or heavy whisk. Season with salt. Keep warm in a double boiler.
Preheat the oven to 350 degrees. On the thick side of each chicken breast, near the wing bone, cut a pocket in the flesh. Fill each pocket with 1/4 cup goat cheese. Heat the olive oil in a large, oven-proof saute pan over high heat. Season the chicken with salt and pepper. Add the chicken to the saute pan, skin side down. Lower the heat to medium-high. Cook until the skin is nicely browned, about 5 minutes. Turn the chicken breasts over and place in the oven.
Cook for 20 minutes. The internal temperature of the chicken should be at least 140 degrees. Remove the chicken from the pan and let rest on a plate.
Pour out any fat remaining in the pan, add the tangerine juice and stir over medium heat, scraping up the browned bits from the bottom of the pan. Pour any juice that has accumulated on the plate with the chicken back into the pan. Bring to a boil, then strain.
To serve, place a chicken breast on each plate. Spoon the tangerine jus over the chicken. Serve the mashed potatoes on the side.
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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