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Stuffed Chicken Breast with Three Cheese

List of Ingredients




Stuffed Chicken Breast with Three Cheeses
4 whole boneless chicken breasts
1/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup crumbled goat cheese
1 cup shredded Gouda cheese
1 cup shredded Port Salut cheese
1/2 cup all purpose flour
4 tablespoons butter or margarine
3 tablespoons shallots
Medium tomatoes, peeled, seeded and chopped
1/2 cup Chablis or dry wine, water may be substituted
1 teaspoon fresh or dried basil, optional

Preheat oven to 400 degrees. Lightly pound chicken breasts to an even thickness. Sprinkle with slat and pepper. Combine cheeses and divide evenly among breasts placing cheeses in the center. Fold breasts over, completely enclosing cheeses; secure with toothpicks. Dredge breasts in flour. Melt butter in large fry pan; saute chicken until golden brown. Transfer chicken to an oblong baking dish. Bake for 15-20 minutes. Meanwhile remove all but three tablespoons of pan drippings from fry pan. Saute shallots till tender. Stir in tomatoes, wine/water and basil and cook. (If substituting water, cook till reduced to three cups.)
Serve chicken on warm plate and top with sauce. Serves four.






Recipe