Sign up for news and special offers from Dining Out
Pan Roasted Stuffed Breast of Chicken with Sun-dried Tomato and Puna Goat Cheese

Pan Roasted Stuffed Breast of Chicken with Sun-dried Tomato and Puna Goat Cheese

By Chef Chai Chaowasaree
June 26 - July 2, 2011

Serves 1

Ingredients:

  • Pan Roasted Stuffed Breast of Chicken with Sun-dried Tomato and Puna Goat Cheese
Image of
  • 1 boneless chicken breast
  • 2 tablespoons Sun-dried Tomato and Goat Cheese Filling
  • 2 tablespoons vegetable oil
  • 3 cloves garlic
  • 3 pieces pearl onions
  • 1 ounce dry white wine
  • 1 cup chicken stock
  • 3 teardrop tomatoes
  • 3 pieces baby zucchini
  • 2 pieces fresh shiitake mushroom, cut in quarters
  • salt and pepper, to taste
  • 1-2 tablespoons butter

Preparation:

  1. Cut a small pocket in the chicken from top to bottom, enough to be able to stuff the goat cheese filling. Be sure to not cut too deep or create a hole, the cheese may leak out when cooked.
  2. In a saute pan on medium heat, add vegetable oil and chicken skin-side down and cook for a couple minutes or until light brown, then turn over.
  3. Add garlic, pearl onions, and cook for a minute; deglaze with white wine and chicken stock. Add tomato, zucchini, mushroom, salt and pepper and let it simmer until the chicken is cooked all the way (about 3-5 minutes). When the chicken is done you should have very little sauce in the pan. Turn off the heat and add butter. Stir until the butter is incorporated into the sauce.
  4. Serve with mashed potatoes, rice or pasta.