CHICKEN BREAST STUFFED WITH GOAT CHEESE and covered in WHITE WINE CREAM SAUCE
6 Chicken Breasts
1 package of frozen spinach
Fresh mushrooms
2 – 6 oz. logs of goat cheese
Garlic powder
1 small can chicken broth
Pre-heat over to 350
Thaw and drain frozen spinach
Place spinach in paper towns and ring as much liquid from spinach as possible.
Horizontally cut breasts almost in half – creating a Butterfly cut.
Sprinkle inside of breast with garlic powder
Lay slices of goat cheese on breast
Add spinach and a couple of mushroom slices
Close breast a secure closed with two toothpicks
Carefully lay stuffed breasts on baking dish in a ½ “of broth
Bake uncovered, 350 degrees for 30-45 minutes.
While baking chicken start the white sauce.
WHITE WINE CREAM SAUCE
1 c. chopped mushrooms
1 c. chopped onions
1 pt. heavy cream
1 1/2 c. white wine ( I prefer Chardonnay)
1/2 c. plus 2 tbsp. flour
2 tsp. tarragon
1/2 tsp. salt and dash pepper
6 tbsp. butter
In a large Skillet, melt 1 cube of butter
Then add the chopped mushrooms, onions and ½ the wine. Simmer and slowly add the flour, for thickening, tarragon, salt, and pepper. Reduce the sauce. Add remaining wine and reduce again.
In a small pot or pan, add the heavy cream and increase heat to medium. Stir the ingredients from the sauté in the pan. Flavor with tarragon according to your taste. Cook until sauce thickens. If too thick, add wine to desired thickness. Continue stirring.
Pour over baked chicken and serve.
Gary Perman – GourmetHeadhunter.com
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About
Although traditional headhunters were a group of people living in the jungles and were reputed to hunt people, decapitating and shrinking their heads, modern day headhunters have become a bit more sophisticated.
My name is Gary Perman, and I’m a headhunter. I provide critical management for technology companies throughout North America. I identify top talent who have a track record of success in their field and I articulate to them…Why they should work for my client company.
My secondary passion is the enjoyment of good food and good wine, without the fancy “art” that so many “gourmet chefs” think is important to feed their egos.
You won’t find any “art platters” here, no fancy platters with something drizzled over a piece of meat the size of a cell phone and two anorexic sticks of asparagus on the plate.
Here, you will find interesting, sometimes exotic, but fun, filling dishes you can create and enjoy with family and friends and you don’t need to be a “chef” to prepare these food.
Enjoy!
Gary Perman, the Gourmet Headhunter
Feel free to contact me: 360-835-2205 gary@garyperman.com www.permantech.com or www.linkedin.com/in/perman
Visit my management site
For more information on:
How to Manager Your Team during lean times
Succession Management
Hiring and Interviewing Tips
How to Increase Your Bottom Line
Go to www.technicalheadhunter.com
and www.permantech.com-
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My Own Sweet Thyme
Discover the art of great cooking with my friend Lisa. She is a master of appetizers, desserts and international cuisine.
http://myownsweetthyme.blogspot.com/
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