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| STUFFED CHICKEN BREAST WITH THREE CHEESES | |
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4 whole boneless chicken breasts 1/4 tsp. pepper 4 tbsp. butter 2 oz. (1/4 c.) goat cheese, crumbled 2 oz. (1/4 c.) shredded Gouda cheese 2 oz. (1/4 c.) shredded Port salad cheese 6 med. tomatoes, peeled, seeded, chopped 1/4 c. Chablis or Dry White Wine 1 tbsp. fresh or 1 tsp. dried basil 1/2 tsp. salt 1/4 c. all purpose flour 1 tbsp. chopped shallots Lay chicken breasts flat and lightly pound to an even thickness; sprinkle with salt and pepper. Combine cheeses and divide evenly among breasts, placing cheeses in the center. Fold breasts over completely enclosing cheeses. Secure with toothpicks. Dredge chicken breasts in flour. Melt butter in a large fry pan; saute' chicken until golden brown on both sides. Transfer chicken to an 8 x 10 inch oblong baking dish. Bake in a preheated 400 degree oven for 15 to 20 minutes or until juices run clear. meanwhile, remove all but 3 tablespoons of pan drippings from fry pan. Saute' shallots until tender, about 1 minute. Stir in tomatoes, wine and basil. Cook over medium high heat until reduced to 3 cups. To serve, place breasts on a warm plate, top with sauce. | |
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I made many substitutions:).
Instead of:
6 med. tomatoes, peeled, seeded, chopped.
I used:
2 16 oz. cans plain diced tomatoes (no salt), shaken & drained
Instead of:
3x2 ounces of cheeses
I used:
3x3 ounces of cheeses
Instead of:
2 oz. (1/4 c.) shredded Port salad cheese
I used:
3 oz. shredded mozzarella
1 1/2 tsp. frozen cranberry concentrate
1 pinch sugar
1 splash brandy
Instead of:
1 tbsp. chopped shallots
I used:
1 1/2 tbsp. diced white onion (2 tbsp. or more might be better).
I used neither toothpicks nor string. I pan fried (to golden brown) the tucked and folded ) breasts (bottom, then left and right) just like I word fry corn tortillas/taco shells.
Instead of:
An 8 x 10 inch oblong baking dish
I used:
An 8 in. x 8 in. baking dish
Served with cranberry juice ( /- Vodka) and canned sweet corn.