Jidori Chicken In Goat Cheese Sauce Recipe

Jidori Chicken In Goat Cheese Sauce Recipe Instructions

• 2 Jidori chicken breasts, split, skin on
• 3 cloves of garlic, minced
• 1/2 cup of chopped fresh parsley
• 2 tbsp. oregano
• 3 tbsp. chopped rosemary
• 1 small fresh goat cheese
• 1 cup of good white wine
• 1 cup of chicken stock
• 2 tsp. extra virgin olive oil
• 1 tsp. butter
• Salt and pepper , to taste

1. Create a stuffing by combining the garlic, parsley, oregano and rosemary in a medium bowl.
2. Stuff the mixture between the skin and meat of each chicken breast before seasoning them with salt and pepper. Place them to one side.
3. In a large pan, heat up the olive oil and butter on medium high, and add the chicken breasts, skin side down. When the skins turn a nice golden-brown, flip the breasts over and continue cooking.
4. Gently pour the wine and chicken stock into the pan and let everything cook for a around 2 minutes. Reduce the heat to medium-low and take the chicken breasts out of the pan, reserving them someplace warm. Add the crumbled fresh goat cheese to the pan and mix it into the wine sauce until it melts and thickens the sauce. Add the chicken breasts back in the pan, then cover and cook for 2-3 minutes.
5. Use tongs to plate the chicken breasts before drizzling the cheese sauce over them. Serve alongside your favorite sides, such as wild rice, couscous, roasted potato or short pasta.