Poached Chicken Breasts
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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
- 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
- Blend cheese, herbs and lemon juice to make the filling. Season with salt and pepper.
- Distribute filling among the four chicken breasts. Spread evenly in the center.
- Roll each chicken breast into a cylinder shape, folding both ends to seal the filling.
- Roll tightly each chicken cylinder into a piece of aluminum foil, sealing it.
- Poach in boiling water for 15 minutes. Remove from heat and keep warm.
Sauce
- Season shallots and boil in the wine until reduced to thick syrup.
- Remove from heat and mix in butter, stirring vigorously, piece by piece.
- 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.
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