RECIPES FROM THE NIGHT ~Our Main DISH~
Goat Cheese Spinach and Pine Nut Stuffed Chicken Breasts with Cranberry Balsamic Sauce (Shared by Careen Lewis)
Preheat oven to 375 degrees.
For the Sauce:
2 teaspoon olive oil
1 teaspoon minced garlic
1 cup chicken broth
4 tablespoons balsamic vinegar
2 teaspoon minced fresh rosemary
1 Can whole berry cranberry sauce
HEAT oil in sauce pan. Add garlic and cook over medium heat 15 seconds, stirring constantly. Stir in chicken broth, vinegar and rosemary. Simmer 3 minutes or until slightly thickened, stirring occasionally. Stir in cranberries; heating until melted. Spoon sauce over chicken before baking. Allow sauce to cool while chicken is baking ( It will thicken a bit) Drizzle over cooked chicken before serving.
For the filling:
3 ounces goat cheese
2 cups fresh spinach, washed and cut small, (stems removed)
1 clove fresh garlic, minced
2 tablespoons pine nuts, roasted
1 tablespoon fresh rosemary, finely chopped
Sauté garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid) After cooling completely, mix spinach with goat cheese and toasted pinenuts - season with salt and pepper.
For the Chicken:
4 chicken breast halves
2 tablespoons olive oil
3 tablespoons corn and canola oil
salt and pepper, to taste
Make a small lengthwise incision in all chicken breasts
Put approximately 1 oz. of filling in each breast
Season breasts with salt and pepper
Heat oil in sauté pan until smoking
Sear breasts on both sides until lightly browned, approximately 2 minutes per side.
Transfer breasts to roasting pan
Sprinkle with rosemary
Brush with sauce
Bake on center rack of oven for approximately 15 minutes, or until chicken is completely cooked
Drizzle with sauce before serving.
Goat Cheese Spinach and Pine Nut Stuffed Chicken Breasts with Cranberry Balsamic Sauce (Shared by Careen Lewis)
Preheat oven to 375 degrees.
For the Sauce:
2 teaspoon olive oil
1 teaspoon minced garlic
1 cup chicken broth
4 tablespoons balsamic vinegar
2 teaspoon minced fresh rosemary
1 Can whole berry cranberry sauce
HEAT oil in sauce pan. Add garlic and cook over medium heat 15 seconds, stirring constantly. Stir in chicken broth, vinegar and rosemary. Simmer 3 minutes or until slightly thickened, stirring occasionally. Stir in cranberries; heating until melted. Spoon sauce over chicken before baking. Allow sauce to cool while chicken is baking ( It will thicken a bit) Drizzle over cooked chicken before serving.
For the filling:
3 ounces goat cheese
2 cups fresh spinach, washed and cut small, (stems removed)
1 clove fresh garlic, minced
2 tablespoons pine nuts, roasted
1 tablespoon fresh rosemary, finely chopped
Sauté garlic and spinach in olive oil until spinach is wilted. Put spinach in fine mesh colander (press spinach on colander with back of spoon to drain away excess liquid) After cooling completely, mix spinach with goat cheese and toasted pinenuts - season with salt and pepper.
For the Chicken:
4 chicken breast halves
2 tablespoons olive oil
3 tablespoons corn and canola oil
salt and pepper, to taste
Make a small lengthwise incision in all chicken breasts
Put approximately 1 oz. of filling in each breast
Season breasts with salt and pepper
Heat oil in sauté pan until smoking
Sear breasts on both sides until lightly browned, approximately 2 minutes per side.
Transfer breasts to roasting pan
Sprinkle with rosemary
Brush with sauce
Bake on center rack of oven for approximately 15 minutes, or until chicken is completely cooked
Drizzle with sauce before serving.
