Dec 5, 2012

How to Boil Water: Chevre-stuffed Chicken with Apricot Glaze

Two home-cooked meals two nights in a row. This is definitely a record in this house. One might think we have an infant in the house and are completely exhausted and haven't had the energy or the desire to cook. One might think that and if one does then one might be right. But this week, I have cooked two times in a row and both meals have made their way into the favorites book.

This is a meal that I have planned to make for weeks, but not yet to do. But FINALLY this meal was made. And best of all, I basically had to buy nothing for it because I had everything already. It was a bit challenging to make for me. Maybe because I'm out of practice. Maybe because I had a baby strapped to the front of me. Maybe because I've never been good at stuffing and rolling chicken then cooking it. 

Ingredients:
2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons goat cheese
2 tablespoons part-skim ricotta cheese
4 tablespoons chopped shallots, divided
1 teaspoon olive oil
2/3 cup reduced-sodium chicken broth
2 tablespoons apricot spreadable fruit
1 tablespoon lemon juice
1 teaspoon spicy brown mustard
1 teaspoon minced fresh parsley

Directions:
1. Flatten chicken to 1/4-inch thickness, sprinkle with salt and pepper. Combine the goat cheese, ricotta and 1 tablespoon shallots, spread over the center of each chicken breast. Roll-up and secure with toothpicks.

2. In a small nonstick skillet, brown chicken in oil on all sides. Remove and keep warm.

3. In the same skillet, saute remaining shallots until tender. Stir in the broth, spreadable fruit, lemon juice and mustard. Bring to a boil; cook until liquid is reduced by half.

4. Return chicken to the pan; cover and cook for 6-7 minutes or until no longer pink. Discard toothpicks. Serve chicken with cooking liquid. Sprinkle with parsley.




I'll be the first to admit that it is anything but pretty. But it was actually pretty good. The confidence and presentation of the meal definitely needs some work but it tasted good at least.


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