World Food and Wine
what people eat and drink worldwide

Poached chicken breasts

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 chicken (large, skinned, boned and flattened)
4 oz cream cheese (and better goat cheese)
1⁄4 c basil (fresh, chopped)
1⁄4 c parsley (fresh, chopped)
3 spr thyme (fresh, leaves only)
1⁄2 lemon (juice)
  seasoning (salt and pepper to taste)
3 shallot (chopped)
4 T butter (diced)
1 T pureed tomato
1 c wine (white wine)

Instructions

  1. Blend cheese, herbs and lemon juice to make the filling. Season with salt and pepper.
  2. Distribute filling among the four chicken breasts. Spread evenly in the center.
  3. Roll each chicken breast into a cylinder shape, folding both ends to seal the filling.
  4. Roll tightly each chicken cylinder into a piece of aluminum foil, sealing it.
  5. Poach in boiling water for 15 minutes. Remove from heat and keep warm.

Tomato & Butter Sauce

  1. Season shallots and boil in the wine until reduced to thick syrup.
  2. Remove from heat and mix in butter, stirring vigorously, piece by piece.
  3. 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.

Total time
40 minutes
Cooking time
20
Preparation time
20
Yield
4 servings

Notes

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.

Source

International cuisine

challenging, simmer
poultry, dinner
International food recipes
Food in the World