Stuffed chicken with dijon sauce in Portsmouth

8:34 AM, Aug 21, 2011   |    comments
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PORTSMOUTH, NH (NEWS CENTER) -- While some tend to worry about the bold flavor of goat cheese -- this recipe adds just enough outside flavors to tone it down.  We're cooking in Portsmouth, New Hampshire's brand new fire station with Chad Putney, for his take on a stuffed chicken.

You'll need:

4 Boneless chicken breast pounded to 1/4" inch, Salt and pepper to taste.

1 cup of fresh spinach

8oz goat cheese

6 sun dried tomatoes finely chopped

2 tsp. minced garlic

2 tablespoon olive oil

2 oz Dijon mustard

1 Shallot minced

1 oz sherry

2-4 oz cream

Take each chicken breast and line it with 1/4 of the spinach leaves, goat cheese and sun dried tomatoes.  Roll breasts tightly and secure with toothpicks.

Heat 1 tablespoon of oil over medium high heat in a sauté pan.  Sear chicken quickly on all sides.

Place seared roulades onto a sheet pan and bake for 15-20 minutes.

Deglaze sauté pan with sherry, scrape bottom of pan.  Add oil and sauté garlic briefly.  Add shallots, cook 1-2 min over medium heat.  Add mustard and sherry, reduce heat and simmer until volume is reduced by 1/3.  Hold sauce in warm pan until chicken is done.

Plate chicken, drizzle on pan sauce, and enjoy!


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