Roast Breast of Chicken With Oka Cheese And Thyme Stuffing

Categories: Poultry, Entertain, Main dish, Vegetables
Yield: 4 Servings

----------------------------------CHICKEN----------------------------------
4 oz Oka cheese, cut into 4
-rectangles
4 Sprigs thyme, chopped
4 ( 7 oz.) boned chicken
-breasts, skin on
3 tb Vegetable oil
Kosher salt and freshly
-ground pepper

-----------------------------------SAUCE-----------------------------------
2 Shallots, minced
2 cl Garlic, minced
1/2 c Baco Noir wine
1 c Chicken stock
1/4 c Unsalted butter
2 tb Fine herbs or a mixture of
-parsley, tarragon and chive

---------------------------------VEGETABLES---------------------------------
8 Fingerling or new small red
-potatoes, cut in half
-lengthwise and steamed
3 tb Unsalted butter
1 tb Chopped parsley
20 Stalks asparagus, steamed

Preheat oven to 400øF.

Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of
Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear
breast, skin side down until golden, about 2 minutes.

Place skillet on bottom shelf of oven and roast for 12 minutes or until
juices are clear. Remove breasts and keep warm. Discard all but 1
tablespoon fat from skillet.

Place pan on high heat; add shallot and garlic. Saute 1 minute then add
wine and reduce by half, about 3 minutes. Add stock and reduce until half
a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter
and herbs. Adjust seasonings.

In a skillet, toss potatoes with butter and parsley. Rewarm asparagus.

To serve: Place potatoes in center of plates. Lay asparagus on top of
potatoes. Place breast on top of asparagus. Drizzle sauce around plate.
Serves 4 Typed in MMFormat by cjhartlin@email.msn.com Source: Autumn in
Ontario's Wine Country.

Posted to MM-Recipes Digest by "Cindy Hartlin"
on Sep 28, 1999

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