Wednesday, October 19, 2011

Goat Cheese, Sweet Onion, Apple, and Brandy Chicken

When I saw this on Sarah's blog, I knew I wanted to make it soon.  Sarah decided she wasn't going to roll the chicken but instead top it, and though I also HATE making stuffed chicken, I went ahead and followed the original stuffed chicken recipe from Cheesecurd in Paradise.

We really liked this, the perfect fall dinner--the flavors blended perfectly.  I served it with Stove Top (yep, Stove Top) and it was a perfect accompaniment.

Goat Cheese, Sweet Onion, Apple, and Brandy Chicken from Cheesecurd in Paradise
4 boneless skinless chicken breasts
3 oz goat cheese
1 medium apple, chopped
1 sweet onion, sliced
1/3 cup brandy
1 Tbl olive oil
1 Tbl butter
1 Tbl sugar
Black pepper

Pre-heat oven to 350 degrees.

Add butter, oil, sugar, apples, onion and brandy to a large skillet. Allow mixture to simmer till liquid is absorbed, and onions are tender. Set aside.

Place chicken breasts into separate plastic bags and pound with a meat mallet till chicken is about 1/4 inch thick. Spread one quarter of the goat cheese on chicken and place 1/4 cup of apple mixture in the center of the chicken. Fold in the sides of the chicken and secure with toothpicks. Place chicken in baking dish and repeat with 3 remaining chicken breasts. Be sure to reserve 1/2 cup of the apple mixture. Season chicken with black pepper. Bake for 30-35 minutes. Top with remaining apple mixture.

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