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Hazelnut Stuffed Chicken Breast

Source of Recipe


Adapted from the "Oregon Cookbook" by Janet Walker



List of Ingredients



• ½ pound cream cheese
  
• ½ cup roasted hazelnuts, skinned and coarsely chopped
  
• 2 scallions, minced
  
• 8 fresh boneless chicken breasts, skinned (4 ounces each)
  
• 2 ounces unsalted butter
  
• Salt and white pepper to taste
  






Instructions



1. Preheat oven to 400° F.
   In a small mixing bowl, blend cream cheese, hazelnuts and scallions. With tip of a sharp boning knife, cut a small pocket lengthwise in the side of each breast. Divide cream-cheese mixture evenly and press into pockets.
   
   
2. Melt butter and brush bottom of a baking dish and tops of the breasts. Season breasts lightly with salt and pepper, and place in baking dish in a single layer. Cover with foil; bake 12 minutes.
   
   
3. Turn and bake about 8 to 10 minutes more, or until done. Serve with Champagne Sauce.
   
   Serves 8
   
   ............
   
   CHAMPAGNE SAUCE
   
   • 6 ounces dry sparkling wine or Champagne
   • 6 ounces reduced brown stock
   • 2 Tbsp chopped shallots
   • 1 lemon, juiced
   • 3 ounces heavy cream
   • 4 ounces unsalted butter
   
   In a small saucepan, combine first 4 ingredients and reduce over high heat until only about one-half remains. Add cream and reduce the liquid volume again by half. Reduce heat and gently whisk in butter in small pieces until fully incorporated.
   
   Place cooked breasts on a serving platter and top with the sauce. Garnish with toasted hazelnuts, parsley sprigs, and lemon pieces.
   
   
   -- Chateaulin Restaurant (Ashland, Oregon)