Kitchen Table: Chicken with Goat Cheese and Basil

Try this delicious chicken recipe stuffed with herbed goat cheese.

June/July 1995
By The Herb Companion staff 
Article Tools
Print
Comments
RSS
Bookmark and Share

Serves 4

RELATED CONTENT

These chicken breasts, served in a creamy sauce, have flavorful pockets of herbed goat cheese.

  • 2 whole chicken breasts with the skin and meaty first joint of the wings attached, split
  • 4 ounces soft, fresh goat cheese
  • 1 small bunch fresh basil leaves
  • Salt and pepper to taste
  • 2 shallots, chopped
  • 1 cup whipping cream

1. Carefully bone the chicken breast halves, leaving the wing joint attached. Leave as much skin as possible on the breast. Gently lift it from the narrow end of the breast up toward the wing. Carefully cut a pocket 2 inches long and 1 inch deep in the center of the breast on the side away from the wing.

2. For each pocket, cut off a one-ounce piece of goat cheese and wrap two or three basil leaves around it. Place the basil-wrapped cheese in the pocket and gently press the opening closed. Do not sew or use skewers. Put two basil leaves directly on top of the chicken and close the skin over them. Reserve the remaining basil for the sauce. Season with salt and pepper.

3. Over a moderately hot wood or charcoal fire, grill the chicken breasts about 20 minutes, turning frequently, or until the chicken is cooked through. (If you don’t have access to a grill or hibachi, sauté the chicken breasts in olive oil over medium-high heat.)

4. In a saucepan, gently cook the shallots with the cream for 5 to 6 minutes, reducing the sauce by half, and strain.

5. Just before serving, julienne the remaining basil leaves. Stir half into the sauce. To serve, pour one-fourth of the basil cream sauce on each plate, place a chicken breast on top, and garnish with the remaining basil.

Courtesy: Sharon Scott, Memphis, Tennessee

Bookmark and Share
RSS | Comments | E-mail | Print

Comments

Add Your Comment

You can use this comment form to enter your personal experiences or additional information and resources that you'd like to share with Herb Companion readers. Your helpful advice will be posted on this page.  E-mail addresses are never displayed on comments, but they are required to confirm your comments.

Line breaks and paragraphs are automatically converted — no need to use <p> or <br> tags.

New to Herb Companion?
Sign up to share comments.
Asterisks(*) indicate required fields.
Name*
Your name appears next to your comment.

E-mail Address*
This will be your login ID.

City State Zip Code

Password*


Confirm Password*

Comments
1500 character limit (Offensive materials and/or spam will be removed, no HTML allowed)
Please Note: Your sign-up must be verified via e-mail before your comment is published.
FEATURED ARTICLES
MOST POPULAR


Pay Now & Save 50% off the Cover Price
First Name: *
 Last Name: *
Address: *
 City: *
State/Province: *
 Zip/Postal Code:*
Country:
 Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to The Herb Companion

Your guide to the many uses and even more pleasures of nature's most helpful plants!

The Herb Companion is the smart and easy complement to your own healthy, vibrant lifestyle! In every issue you'll find information on using herbs to:

  • Transform simple dishes into spectacular meals
  • Make gardens as useful as they are beautiful
  • Replace harsh chemicals with natural alternatives
  • Help find fulfillment, balance and good health
  • And much more!

Yes, send me a one-year subscription (6 issues) to The Herb Companion. I'll pay just $19.95.

Save Even More Money By Paying NOW!

Pay now with a credit card and take advantage of our Earth-friendly automatic renewal savings plan. You save an additional $5.00 and get 6 issues of The Herb Companion for only $14.95 (USA only).