Recipes Included On This Page Breast of Chicken Stuffed with Goat Cheese and Herbs with Onion Marmalade Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	Back to Gail Hall Recipe Index * Exported from MasterCook * Breast of Chicken Stuffed with Goat Cheese and Herbs with Onion Marmalade Recipe By : Gail Hall on CBC Radio Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-12 Dec 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breasts [5 ounces each] 1 cup Herbs de Provence goat cheese -- * [Fairwind's Farm] -- at room temperature Salt and pepper -- to taste 2 tablespoons melted butter **Onion Marmalade** 2 tablespoons olive oil 2 cups thinly sliced red onions 2 tablespoons balsamic vinegar 2 teaspoons granulated sugar 1 teaspoon dried thyme 1 teaspoon dried sage 1/2 teaspoon sea salt Using a thin-bladed knife (such as a paring knife or filleting knife), form a pocket in the chicken breast starting at the thickest end of the breast. Be careful not to slice through the sides, top or bottom. Set aside. Fit a piping bag with a straight tip** and fill with the goat cheese. Pipe the filling into the pocket of each chicken breast. Lay the stuffed breast on a baking tray, roasting pan or casserole dish and season lightly with salt and pepper. Brush each one with melted butter. Add a few ounces of water to the tray, pan or dish and bake at 375 F for 20 to 30 minutes, until the chicken is fully cooked and a thermometer inserted into the flesh reads 165 F. Remove from the oven and slice each breast diagonally in three and serve with Onion Marmalade. * Plain goat cheese or cream cheese mixed with 1/4 cup of your favourite chopped fresh herbs can also be used. Remember, if you don't have fresh herbs, substitute with half the quantity of dried - for this recipe it would be 2 tablespoons. ** If you don't have a piping bag, take a Ziploc bag and cut a small slit across one corner. Place goat cheese in bag and squeeze through the slit into the chicken breast. Yields 4 entrees. **Onion Marmalade** In large skillet, heat oil over medium heat. Stir in onions, vinegar, sugar, thyme, sage and salt; cover and cook for 5 minutes. Reduce heat to low; cook, stirring occasionally, for about 40 minutes or until completely softened. Refrigerate for up to 1 week. This condiment is great with cheese and crackers. Yields approximately 2 cups. Gail's Comments: "The recipe today takes advantage of using the whole chicken breast, stuffing it with my favourite goat cheese from Fairwind's Farm and serving it with an onion jam or marmalade." This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 27 December 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 381 Calories; 15g Fat (37.7% calories from fat); 55g Protein; 3g Carbohydrate; trace Dietary Fiber; 152mg Cholesterol; 447mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates. Back to Gail Hall Recipe Index

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.