Goat Cheese and Mushroom Stuffed Chicken Breast with Arrabbiata Sauce

Goat Cheese and Mushroom Stuffed Chicken Breast with Arrabbiata Sauce

Ingredients:

  • One Jar Scarpetta or Scarpetta Arrabbiata Sauce
  • 1 cup sautéed shitake mushrooms
  • 2 ounces soft goat cheese
  • 1/2 teaspoon chopped fresh thyme leaves
  • 2 boneless chicken breast halves with skin
  • 1 teaspoon vegetable oil

 

Preparation:

  1. Preheat oven to 300°F.
  2. In a small bowl stir together mushrooms, goat cheese, thyme, and salt and pepper to taste until combined well.
  3. Pat chicken dry and season with salt and pepper. To form a pocket in chicken for filling: Put a chicken breast half on a cutting board and, beginning in middle of 1 side of breast half, horizontally insert a sharp thin knife three fourths of the way through center, moving knife in a fanning motion to create a pocket. Form pocket in remaining breast half in same manner. Divide mushroom and goat cheese filling between pockets and spread evenly with a finger. Pat chicken dry and season with salt and pepper. In a small heavy ovenproof skillet heat oil over moderately high heat until hot but not smoking and brown chicken, skin sides down, about 2 minutes. Turn chicken over and brown about 2 minutes more. Transfer skillet to middle of oven and bake chicken until cooked through, about 15 minutes. Meanwhile follow the heating instruction on the Jar Scarpetta or Scarpetta Arrabbiata Sauce.
  4. Transfer chicken to a plate and evening divide and pour Arrabbiata Sauce over the chicken.
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