We invite you to enjoy this main course stuffed chicken recipe from Livermore Valley’s vineyard proprietor Carolyn Wente and Kimball Jones, the executive chef of the Vineyards Restaurant Wente founded nearly 14 years ago.
This recipe first appeared in “Sharing the Vineyard Table: A Celebration of Wine and Food From the Wente Vineyards Restaurant,” by Carolyn Wente and Kimball Jones (Ten Speed Press)
Carolyn Wente suggests serving this with Sauvignon Blanc or a light Chardonnay.
Goat Cheese-Stuffed Chicken Breast with Olive Oil and Lemon Mashed Potatoes
- Yield: 4 ( 4 Servings)
- Ready In:
Main course dish of Chevre-stuffed chicken breasts with olive oil and lemon-mashed potatoes
- THE POTATOES:
- 2 lbs potatoes peeled. Yukon Gold preferred
- 1/4 cup extra virgin olive oil
- 1/4 cup heavy whipping cream
- 6 tablespoons lemon juice
- 1 Tbsp + 1 tsp. lemon zest finely chopped
- Kosher salt
- THE CHICKEN:
- 4 chicken breast halves large with wings attached
- 1 cup Chèvre Goat Cheese Redwood Hill Farm Plain
- 2 Tbsps. olive oil
- Kosher salt and freshly ground pepper
- 1 cup honey tangering juice or regular tangerine juice
- Place the potatoes in a large pot and cover with cold water. Bring to a boil and reduce to a simmer. Cook about 20 minutes, or until the potatoes are tender and easily pierced with a sharp knife. Drain and return to the pot.
- Add the olive oil, cream, lemon juice and lemon zest and mash with a hand masher or heavy whisk. Season with salt. Keep warm in a double boiler.
- Preheat the oven to 350 degrees.
- On the thick side of each chicken breast, near the wing bone, cut a pocket in the flesh. Fill each pocket with 1/4 cup chevre.
- Heat the olive oil in a large, ovenproof saute pan over high heat. Add the chicken to the saute pan, skin side down. Lower the heat to medium-high. Cook until the skin is nicely browned, about 5 minutes.
- Turn the chicken breasts over and place in the oven.
- Cook for 20 minutes. The internal temperature of the chicken should be at least 140 degrees. Remove the chicken from the pan and let rest on a plate.
- To Make the Glaze:
- Pour out any fat remaining in the pan, add the tangerine juice and stir over medium heat, scraping up the browned bits from the bottom of the pan. Pour any juice that has accumulated on the plate with the chicken back into the pan. Bring to a boil, then strain.
- To serve, place a chicken breast on each plate. Spoon the tangerine jus over the chicken. Serve mashed potatoes on the side.
- Course: Entrée
- Skill Level: Easy