Chicken Breast with Goat Cheese
Chicken breast stuffed with goat cheese served over sautéed chanterelles. A southern gourmet dish featuring tender chicken and a delightful surprise: light yet exceptionally aromatic.
Ingredients
- 275 g fresh chanterelles
- 2 small Shallots
- 1 Garlic clove
- 1 bunch chives
- 75 g young goat cheese (e.g., St. Maure)
- Pepper
- 2 stems basil
- 340 g chicken breast fillet (2 fillets)
- 2 tbsp olive oil
- Salt
Instructions
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1.
Clean the chanterelles and trim their stems.
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2.
Peel and finely dice the shallots and garlic; wash, dry, and cut the chives into 2 cm pieces.
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3.
Whisk the goat cheese in a small bowl until smooth, season with pepper. Wash, dry, and chop the basil leaves, then mix them into the cheese.
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4.
Wash and pat dry the chicken fillets, then make a shallow horizontal cut across each breast with a sharp knife.
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5.
Insert a wooden spoon handle into the cut and move it back and forth to form a pocket.
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6.
Fill a pastry bag with the cheese mixture and pipe it into the pockets.
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7.
Close the openings with a toothpick.
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8.
Heat oil in a non-stick pan. Season the chicken with salt and pepper, then sear each side in hot fat until golden.
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9.
Transfer to a baking sheet and roast in a preheated oven at 200 °C (180 °C fan) for 12–15 minutes.
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10.
Add the shallots and garlic to the pan and steam for 3 minutes. Add the chanterelles and cook for another 4–5 minutes, seasoning with salt and pepper. Stir in the chives and serve alongside the chicken.
