….Long title, I know.
I just got back from a week at my parents’ house for Thanksgiving, and I had a lot of leftover cranberry goat cheese that I got at Trader Joe’s on a pre-Thanksgiving special. My cousin came for dinner tonight and we were supposed to have grilled chicken, but something came over me and I didn’t feel like grilling tonight. So, I came up with this delicious stuffed chicken, served with roasted asparagus and stuffed tomatoes.
The champagne mustard, cranberry goat cheese and rosemary combo is killer. Creamy, tangy, sweet. Add a drizzle of the cherry and balsamic reduction and you’re on your way to heaven.
Ingredients for the chicken(serves 2 very hungry people)
- 2 chicken breasts, bonless (skin on or off)
- 1 log of Cranberry goat cheese (I got mine at Trader Joes)
- 2 tsp. fresh rosemary, finely chopped
- 2 tbsp. champagne mustard (could substitute Dijon)
- Garlic powder, paprika, salt and pepper, onion powder, mustard powder
- Salt and pepper
- Extra virgin olive oil
- Cherry and Balsamic reduction
Butterfly your chicken breasts. Marinate each chicken breast with a few shakes paprika, garlic powder, onion powder, mustard powder, salt and pepper and drizzle with olive oil. Rub around. Flip chicken and repeat. Let marinate for at least 30 minutes.
Preheat the oven to 350°.
Spread a thin layer of champagne mustard onto both sides of the butterflied chicken. On one side, add a layer of cranberry goat cheese and sprinkle with finely chopped rosemary.
Drizzle with olive oil and close the chicken. Tie together with kitchen twine.
Make the reduction. Don’t let it get too thick before the chicken is ready.
Add a little olive oil to a pan over medium high heat. Sauté the chicken until browned on both sides, about 7 minutes per side.
Move the chicken breasts to an oiled (or buttered) baking dish. Bake the chicken for 15 – 20 minutes at 350°. Serve with roasted asparagus and stuffed tomatoes.