Chicken Breast Stuffed with Chèvre, Spinach, and Sweet Pickled Tomato Butter
Be sure to accompany this savory dish with some good crusty bread for mopping up the sauce. Read more about Paul Virant and his restaurants in Relish the Season.
- 2 airline chicken breasts (with the first joint of the wing still attached; also called chicken “supremes”), skin on
- 4 ounces good-quality chèvre
- ¼ cup coarsely chopped fines herbes (chervil, parsley, tarragon, and chives)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 3 tablespoons grapeseed oil
- ½ cup Sweet Pickled Cherry Tomatoes, pureed
- 3 tablespoons unsalted butter
- ¼ pound fresh spinach, cleaned
- Make a 2-inch incision in the thickest part of each chicken breast.
- Combinethe chèvre with half of the herb mixture in a medium-size bowl; stuff the chicken breasts with the cheese mixture. Refrigerate for several hours.
- Heat the oven to 350°F. Season both sides of the chicken with salt and pepper. Heat the oil in an ovenproof sauté pan over medium-high heat. Sear the chicken breasts, skin side down, until golden brown and crisp. Turn the chicken pieces over, and finish cooking in the oven, about 7 minutes.
- Heat the sweet tomato pickles with 2 tablespoons butter and the remaining herb mixture in a small saucepan over medium-low heat.
- Wilt the spinach in the remaining 1 tablespoon butter in a separate sauté or frying pan. When the chicken is done, cut each breast in half on a bias, and serve atop half of the spinach. Spoon the pickled tomato butter sauce over the top, and serve.
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