Poached chicken breasts
This recipe for poached chicken breast recommends a goat cheese and herb stuffing and tomato butter sauce to make interesting what otherwise would be a very plain dish.
Ingredients
4 chicken (large, skinned, boned and flattened)
4 ounces cream cheese (and better goat cheese)
1⁄4 cup basil (fresh, chopped)
1⁄4 cup parsley (fresh, chopped)
3 sprigs thyme (fresh, leaves only)
1⁄2 lemon (juice)
seasoning (salt and pepper to taste)
3 shallot (chopped)
4 tablespoons butter (diced)
1 tablespoon pureed tomato
1 cup wine (white wine)
Instructions
- Blend cheese, herbs and lemon juice to make the filling. Season with salt and pepper.
- Distribute filling among the four chicken breasts. Spread evenly in the center.
- Roll each chicken breast into a cylinder shape, folding both ends to seal the filling.
- Roll tightly each chicken cylinder into a piece of aluminum foil, sealing it.
- Poach in boiling water for 15 minutes. Remove from heat and keep warm.
Tomato & Butter Sauce
- Season shallots and boil in the wine until reduced to thick syrup.
- Remove from heat and mix in butter, stirring vigorously, piece by piece.
- Blend in tomato purée while warming the sauce over low heat. Don't let it boil.
Serving
Cut chicken rolls into thick diagonal slices, about 1/2-inch thick. Spoon a little sauce on the plate and place some chicken slices on top.
Yield
4 servings
Preparation time
20 minutes
Cooking time
20 minutes
Total time
40 minutes
Notes
If the cheese mix is dry, add a little cream.
To seal the aluminum foil, twist the ends.
When it is time to serve, unwrap the chicken over kitchen paper. It will absorb the water trapped in the foil.
Source
challenging, simmer
poultry, dinner
International food recipes
Food in the World
Food in the World