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FareShare Gazette Recipes -- December 2009 - B's


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Breast of Chicken Stuffed with Goat Cheese and Herbs with Onion Marmalade

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* 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.

- - - - - - - - - - - - - - - - - - - 

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 
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