Chevre-stuffed chicken with macadamias

We invented this the other night to cheer up an ailing friend. It’s a bit more complicated that my usually dash-things-together style, but it’s not at all difficult. Just take everything in stages.

We served this to five people after a hearty round of cheese and crackers and a pasta course, so two chicken breasts were plenty. We followed up with bread and salad and some fruit. I waddled home with a happy tummy.

Chevre-stuffed Chicken with Macadamias
serves 4-5

1 medium white onion, minced
5 plum/roma tomatoes, seeded and small diced
1/2 yellow pepper, minced
1 large bunch fresh basil, chopped
100 gr chevre (goat cheese)
1/2 cup macadamia nuts
splash Basalmic vinegar
2 skinless chicken breasts
1/4 cup white wine
water
flour
olive oil
salt & pepper

Saute the minced onion, yellow pepper and tomato in a little olive oil until soft. Season with salt & pepper, spread on a serving platter, and set aside.

Mash the chevre and basil together. Pepper to taste.

Blanch the macadamias, then chop them into large bits. In a small pan, toast until they turn golden, the splash in some balsamic vinegar and cook for 30 second. Remove from heat and set aside.

Cut a pocket into the center of each chicken breast, starting at the wide thick end and cutting towards the pointy end. Be careful not to cut through—only one hole is required.

Stuff the pocket with the chevre mixture. Use your fingers and tuck it in firmly, pushing it away from the opening. The cheese will melt as the chicken cooks, so you want to give it some room in there.

Dredge the chicken in flour. Saute in olive oil until the chicken is browned. Splash in the wine and allow the pan to settle, then add some water and cover the frying pan to steam the chicken. Depending on the thickness of the breast, this will take about 5-10 minutes. It’s fine to lift the lid and check the progress by poking the chicken with your finger.

When the chicken feels done, remove the chicken from the pan. Slice the chicken into rounds to display the cheese and serve on top of the sauteed vegetables. Garnish with the macadamias.

Posted by kuri at May 27, 2004 05:26 AM