In the Bender Kitchen: Stuffed Chicken and Root Vegetables

(WTNH) — Chef Daniel Lanzilotta is in the Bender Kitchen showing Ryan how to make a goat cheese stuffed chicken. Daniel says, chicken doesn’t have to bland to be healthy.


Stuff Chicken Breast with Goat Cheese and Tarragon Butter Sauce Served with a Mirepoix of Root Vegetables


The Ingredients:

-One chicken breast with skin on

-Fresh goat cheese 2 large tablespoons

-Salt and pepper

-Half a stick of unsalted butter

-Fresh tarragon 2-3 tablespoons

-2 carrots

-1 parsnip

-1/4 cup butternut squash

-olive oil

-1 large shallot


Procedure #1


1- Clean and peel all root vegetables. Carrots, parsnip, butternut squash and shallot.

2- Dice all vegetables into small 1/4 inch squares

3- Heat saute pan and add olive oil.

4- Saute until golden brown.

5- Salt and pepper to taste.

6- Hold until chicken breast is ready to serve.


Procedure #2

1- Slice pocket hole into chicken breast  parallel to the skin of the chicken breast.

2- Stuff in goat cheese deep into the sliced pocket.

3- Heat a saute pan.

4- Add olive oil to pan and get very hot.

5- Carefully place salt and peppered chicken breast skin side down into hot oil and saute until golden brown

6- In a preheated oven of 375 degrees place only metal saute pan into oven and cook for 20 minutes or until interior of chicken is completely cooked or 165 degrees Fahrenheit.

7- While chicken breast is cooking in oven melt butter over low heat.

8- Wash and dry fresh tarragon and lightly chop and hold.

8a- Place chopped tarragon into melted butter at last moment before serving.

9- Place cook chicken breast on bed of sauteed root vegetables and pour tarragon butter sauce over stuff chicken breast.

10- Serve and enjoy.



Contact Information:
Name:Daniel Lanzilotta
Business: Leap Foods- Leading Edge Cuisine
Phone Number: 203-451-5286

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