Hazelnut Stuffed Chicken Breast
Source of Recipe
RC
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 tasteRecipe
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.
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.
Turn and bake about 8 to 10 minutes more, or until done. Serve with Champagne Sauce.
Serves 8
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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)
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