1. Preheat oven to 400.
2. Stuff chicken with goat cheese and tie securely with kitchen twine. Season with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Add chicken and cook for 3 minutes per side, or until golden brown. Transfer the skillet to the oven and bake the chicken for 15 minutes longer.
3. Once out of the oven, transfer the chicken to a platter to rest and tent with foil. Add the remaining tablespoon of oil plus 2 tablespoons butter to the skillet. Saute shallots in the butter for 3 minutes, or until lightly softened. Deglaze the pan with red wine and reduce by half.
4. Add the thyme, chicken stock and cranberries to the pan and cook until the cranberries break down slightly, about 5-7 minutes. Finish the sauce with orange zest/juice and agave.
5. Remove twine from the chicken and slice. Transfer the chicken to serving plates and spoon sauce over.
Goat Cheese Stuffed Chicken with Cranberry-Shallot Pan Sauce
Serves 4
All you need:
4 boneless, skinless chicken breasts
4 oz. plain goat cheese
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
2 tablespoons unsalted butter
4 shallots, peeled and thinly sliced
1/2 cup red wine
1/2 teaspoon dried thyme
1 cup chicken stock
1 cup fresh (or frozen) cranberries
Zest and juice of 1 orange
2 tablespoons agave nectar
All you do:
1. Preheat oven to 400.
2. Stuff chicken with goat cheese and tie securely with kitchen twine. Season with salt and pepper on both sides. Heat 1 tablespoon olive oil in a large oven-proof skillet over medium-high heat. Add chicken and cook for 3 minutes per side, or until golden brown. Transfer the skillet to the oven and bake the chicken for 15 minutes longer.
3. Once out of the oven, transfer the chicken to a platter to rest and tent with foil. Add the remaining tablespoon of oil plus 2 tablespoons butter to the skillet. Saute shallots in the butter for 3 minutes, or until lightly softened. Deglaze the pan with red wine and reduce by half.
4. Add the thyme, chicken stock and cranberries to the pan and cook until the cranberries break down slightly, about 5-7 minutes. Finish the sauce with orange zest/juice and agave.
5. Remove twine from the chicken and slice. Transfer the chicken to serving plates and spoon sauce over.