Stuffed chicken breast with goat cheese, blueberry and maple sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 Chicken breasts2 T fresh herbs2 T olive oil3/4 cup goat cheese2 T chopped pecans1 Shallot, chopped1/4 cup Dried wild blueberries1/2 cup Veal stock4 drops Tabasco2 cups Red wine2 T Maple syrup1 cup Chicken stockSalt and pepper to taste
Combine the goat cheese with the pecans and fresh chopped herbs. Stuff the four chicken breasts.
Warm up skillet, add the olive oil, season the chicken breast, and sauté to a golden brown on each side.
Bake in the oven for 7 minutes (note some of the cheese will seep out, enough will remain to both eat with the chicken breast and flavour the meat as it is cooking).
For sauce, warm up a saucepan, add ½ Tbsp butter and sauté the shallot, season with salt and pepper, add the dried blueberries, red wine, maple syrup, stocks, and tabasco. Reduce by ¾, check the seasoning, whisk in the remaining butter and the sauce is ready to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BLANCHE1254.
Warm up skillet, add the olive oil, season the chicken breast, and sauté to a golden brown on each side.
Bake in the oven for 7 minutes (note some of the cheese will seep out, enough will remain to both eat with the chicken breast and flavour the meat as it is cooking).
For sauce, warm up a saucepan, add ½ Tbsp butter and sauté the shallot, season with salt and pepper, add the dried blueberries, red wine, maple syrup, stocks, and tabasco. Reduce by ¾, check the seasoning, whisk in the remaining butter and the sauce is ready to serve.
Number of Servings: 4
Recipe submitted by SparkPeople user BLANCHE1254.
Nutritional Info Amount Per Serving
- Calories: 547.0
- Total Fat: 17.2 g
- Cholesterol: 149.6 mg
- Sodium: 572.3 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 1.3 g
- Protein: 60.2 g
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