Boneless, Skinless Chicken Breasts stuffed with Chive Cream Cheese mixed with Dijon Mustard
INGREDIENTS:
4 boneless, skinless chicken breasts, pounded to 1/4-inch thickness
4 oz. cream cheese with chives, softened
4 Tablespoons butter, softened
1/2 cup packed brown sugar
4 Tablespoons Dijon mustard
.
Toothpicks to close the chicken breasts. Soak them in water for 30 minutes before using them.
PREPARATION:
Preheat oven to 400F
Beat the cream cheese and 2 tablespoons of butter to a creamy cosnistency.
Blend in the brown sugar and mustard. Mix well.
Divide the mixture into fourths and spread out on the pounded chicken breasts.
Fold the breasts over and secure with the pre-soaked toothpicks.
Place the breasts in a single layer in a baking dish.
Melt the remaining 2 tablespoons of butter and drizzle over the breasts.
Bake for 25 to 30 minutes.
To serve
Remove the toothpicks. Place the breasts on each of 4 serving plates and serve immediately.
Balsamic Dijon Sauce Recipe
Ingredients:
1/4 cup balsamic vinegar
1 teaspoon sugar
1 teaspoon water
2 tablespoons honey mustard
1 dash salt
1 dash black pepper
Directions:
Combine all ingredients in small bowl and mix well. Chill.
This recipe for Balsamic Dijon Sauce serves/makes 4
Chicken with Goat Cheese and Arugula Recipe
We have a patch of arugula in our garden that not only re-seeds itself every year, but manages to seed itself outside its raised bed as well. No one in a temperate climate should ever have to pay a dime for arugula; it grows like a weed, more aggressive even than dandelion. Thank goodness it tastes so good, both raw and cooked! This chicken roll-up combines spicy arugula with creamy goat cheese for a wonderful compliment to the chicken. Easy to make as well.
8 chicken breast cutlets (about 1 1/2 lbs)
Kosher salt
Ground pepper
1 large bunch arugula (about 4 ounces, trimmed)
3 oz of soft goat cheese (chevre) broken into small pieces
1 Tbsp olive oil
Toothpicks
1 Preheat oven to 425degreesF. If you are starting with large chicken breasts, you may need to pound them down with a meat pounder to break them into smaller pieces and to make them thin enough for rolling. To do this place a piece of plastic wrap over the chicken breast. Use the smooth side of the meat pounder to pound the piece thin. Season the chicken pieces with salt and pepper. On a clean work surface lay cutlets flat, smooth side down. Layer with arugula leaves and pieces of goat cheese in the center. Starting with the narrow end, roll up the chicken tightly. Seal with a toothpick.
2 In a large non-stick oven-proof skillet, heat oil over medium-high. Swirl to coat the pan. Cook, seam side down, until golden brown - 1 to 2 minutes. Turn the chicken so the other side gets browned as well.
3 Transfer skillet to oven. Cook until chicken is opaque throughout, 10-12 minutes. Remove toothpicks, and slice the chicken crosswise before serving, if desired.
Serves 4.
Recipe adapted from one in Everyday Food magazine.
Posted by Elise on Oct 4, 2005
