Carolyn Wente, Wente Vineyards
Goat Cheese Stuffed Chicken Breast with Olive Oil & Lemon Mashed Potatoes
Ingredients:
The Potatoes
1 lb potatoes, peeled. Yukon Gold preferred
1/4 cup extra virgin olive oil
1/4 cup heavy whipping cream
6 Tablespoons + 1 teaspoon finely chopped lemon zest
Kosher salt

The Chicken:
4 Large chicken breast halves with wings attached
1 cup Redwood Hill Farm Fresh Chevre
1 Tablespoon olive oil
Kosher salt & freshly ground pepper
1 cup honey tangerine 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 sauté pan over high heat. Add the chicken to the sauté 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.

Serves 4

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