Tuesday February 09 , 2010
Poached Chicken Breasts
Created by Ehmer,
none
Description This recipe for poached chicken breast recommends a goat cheese and herb stuffing and tomato butter sauce to make interesting what otherwise would be a very plain dish.
Ingredients
At a glance
Cuisine
Difficulty
Serves
4
  • 4 large chicken breasts, skinned, boned and flattened
  • 4 oz cream cheese, 1 package
  • 2-3 Tbs light cream
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 3 sprigs fresh thyme, choped
  • 1/2 lemon, juice only
  • salt
  • pepper

Tomato & butter sauce

  •  3 challots, chopped
  • 1 cup white wine
  • 4 Tbs butter, diced
  • 1 Tbs tomato purée
Methods/steps
  1. Blend cheese, herbs and lemon juice to make the filling. Season with salt and pepper.
  2. Distribute filling among the four chicken breasts. Spread evenly in the center.
  3. Roll each chicken breast into a cylinder shape, folding both ends to seal the filling.
  4. Roll tightly each chicken cylinder into a piece of aluminum foil, sealing it.
  5. Poach in boiling water for 15 minutes. Remove from heat and keep warm.

Sauce

  1. Season shallots and boil in the wine until reduced to thick syrup.
  2. Remove from heat and mix in butter, stirring vigorously, piece by piece.
  3. Blend in tomato purée while warming the sauce over low heat. Don't let it boil.

Serving

Cut chicken rolls into thick diagonal slices, about 1/2-inch thick. Spoon a little sauce on the plate and place some chicken slices on top.

Additional Tips

If the cheese mix is dry, add a little cream.

To seal the aluminum foil, twist the ends.

When it is time to serve, unwrap the chicken over kitchen paper. It will absorb the water trapped in the foil.
Reviews

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