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Stuffed Chicken Breast with Three Cheeses

Source of Recipe


From "Recipes From America's Favorite Resorts"






List of Ingredients



• 4 whole boneless chicken breasts
  
• ½ tsp salt
  
• ¼ tsp pepper
  
• 2 ounces (¼ cup) goat cheese, crumbled
  
• 2 ounces (½ cup) shredded Gouda cheese
  
• 2 ounces (½ cup) shredded Port Salut cheese
  
• ¼ cup all-purpose flour
  
• 4 Tbsp butter or margarine
  
• 1 Tbsp chopped shallots
  
• 6 medium tomatoes, peeled, seeded and chopped
  
• ¼ cup Chablis or dry white wine
  
• 1 Tbsp fresh or 1 tsp dried basil
  






Instructions



1. Lay chicken breasts flat and lightly pound to an even thickness; sprinkle with salt and pepper. Combine cheeses and divide evenly among breasts, placing cheeses in the center. Fold breasts over, completely enclosing cheeses; secure with toothpicks. Dredge chicken breasts in flour.
   
   
2. Melt butter in a large fry pan; sauté chicken until golden brown on both sides. Transfer chicken to an 8- x 10-inch oblong baking dish. Bake in a preheated 400° oven for 15 to 20 minutes, or until juices run clear.
   
   
3. Meanwhile, remove all but 3 tablespoons of pan drippings from fry pan. Sauté shallots until tender, about 1 minute. Stir in tomatoes, wine and basil; cook over medium-high heat until reduced to 3 cups. To serve, place chicken breasts on a warm plate, top with sauce.
   
   Serves 4
   
   
   -- Hotel del Coronado (Coronado, California)