(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
-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
-1/4 cup butternut squash
-1 large shallot
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.
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.
Business: Leap Foods- Leading Edge Cuisine
Phone Number: 203-451-5286