Recipe: Stuffed Chicken Breasts with Ragu of Mushrooms, Jerusalem Artichokes and Olives

Written by Redwood Hill on . Posted in Recipes

Stuffed Chicken Breasts with Ragu of Mushrooms, Jerusalem Artichokes and Olives

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  • Yield: 5 (3 to 4 Servings)
  • Prep:
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From John Ash, Chef Consultant

Ingredients

  • 4 large large boned, half chicken breasts, skin on
  • 4 oz. (1/2 cup) Redwood Hill Farm Chèvre
  • 2 tsp. fresh tarragon, mint, parsley and chives minced
  • 1 tsp. lemon zest finely grated
  • salt and freshly ground black pepper
  • 6 oz. Jerusalem Artichokes, peeled and cut into thick matchsticks
  • 6 tbsp butter unsalted
  • 4 tbs olive oil
  • 8 oz mushrooms Crimini or Shitake , quartered
  • 2 tbsp. black olives such as Nicoise, pitted and finely diced
  • 1 1/4 cup cup rich chicken stock
  • 1/4 cup dry white wine
  • 2 tbsp lemon juice

Instructions

  1. Cut a 3 inch or so pocket in the thickest part of the breast.
  2. Mix the goat cheese, herbs and zest together in a small bowl and season to taste with salt and pepper.
  3. Stuff each breast with a quarter of the filling and then close the pocket with a toothpick.
  4. Season breasts with additional salt and pepper and set aside refrigerated until serving time.
  5. To Prepare the Ragu
  6. Saute the artichokes in two tablespoons of butter over high heat until lightly browned, about one minute.
  7. Set aside; wipe out pan and saute mushrooms in 2 tbsp. each of olive oil and butter until lightly browned.
  8. Add mushrooms to the artichokes along with the olives and parsley and set aside.
  9. Heat the remaining butter and olive oil in a large saute pan over medium high heat and place the breasts skin side down in the pan.
  10. Saute for 5 minutes or so or until skin is golden brown and crisp. Turn and cook for an additional 4-5 minutes or until cooked through and firm to the touch.
  11. Remove breasts and keep warm.
  12. Pour fat from pan and over high heat; add the stock, wine and lemon juice and boil, scraping up any brown bits on the bottom of the pan.
  13. Cook over high heat until mixture is reduced and beginning to thicken
  14. Add Ragu, taste for salt and pepper and warm through. Place breasts on warm plates, top with Ragu mixture and serve immediately. Serves 4

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