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Chicken Breast Stuffed with Chèvre, Spinach, and Sweet Pickled Tomato Butter

Chicken Breast Stuffed with Chèvre, Spinach, and Sweet Pickled Tomato Butter
Serves 2
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.
  1. 2 airline chicken breasts (with the first joint of the wing still attached; also called chicken “supremes”), skin on
  2. 4 ounces good-quality chèvre
  3. ¼ cup coarsely chopped fines herbes (chervil, parsley, tarragon, and chives)
  4. Kosher salt, to taste
  5. Freshly ground black pepper, to taste
  6. 3 tablespoons grapeseed oil
  7. ½ cup Sweet Pickled Cherry Tomatoes, pureed
  8. 3 tablespoons unsalted butter
  9. ¼ pound fresh spinach, cleaned
  1. Make a 2-inch incision in the thickest part of each chicken breast.
  2. 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.
  3. 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.
  4. Heat the sweet tomato pickles with 2 tablespoons butter and the remaining herb mixture in a small saucepan over medium-low heat.
  5. 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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culture: the word on cheese

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