Goat Cheese-Stuffed Chicken Breasts

1. 1

   Preheat the oven to 350 degrees F.

2. 2

   With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side.

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   (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.)

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   Repeat with the remaining breasts.

5. 5

   Wash hands well.

6. 6

   In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic.

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   Season with a pinch of salt and freshly ground black pepper.

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   Divide into 4 equal pieces and form plugs to fit inside the chicken breasts.

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   Insert 1 into each breast and press the edges of chicken meat to seal.

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    Lightly season with salt and freshly ground black pepper.

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    In a large shallow bowl, combine the flour and the Essence.

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    In another bowl, beat the egg with the water.

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    One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess.

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    Place again in the flour and turn to completely coat, shaking to remove any excess.

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    Set aside.

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    In a large, oven-proof skillet, heat the oil over medium-high heat.

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    Add the chicken and sear until golden brown, 2 to 3 minutes on each side.

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    Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.

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    Remove from the oven.

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    Arrange the risotto in the center of 4 plates and place the chicken to the side.

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    Arrange the carrots along the bottom of the plates, and garnish with parsley.

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    Serve immediately.

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    5 to 6 cups chicken stock, recipe follows, or canned low-sodium chicken broth

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    1 tablespoon olive oil

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    2 tablespoons unsalted butter

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    1/2 cup finely chopped shallots

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    1 teaspoon minced garlic

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    12 ounces assorted mushrooms, wiped clean and thinly sliced, stems removed and reserved for making stock, if desired

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    2 cups arborio rice

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    1 teaspoon chopped fresh thyme

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    1 cup dry white wine

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    1/2 teaspoon salt

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    1/2 teaspoon freshly ground black pepper

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    1/2 cup heavy cream

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    1 cup finely grated Parmesan

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    2 teaspoons chopped fresh parsley leaves

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    1 to 2 teaspoons truffle oil, optional

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    4 ounces prosciutto or Serrano ham, thinly sliced and cut into chiffonade, garnish

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    In a medium saucepan, bring the stock to a simmer over medium heat.

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    Reduce the heat to very low to keep hot.

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    In a large heavy saucepan, heat the oil and melt the butter over medium-high heat.

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    Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes.

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    Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes.

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    Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute.

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    Stir in the thyme.

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    Add the wine and cook, stirring, until nearly all evaporated.

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    Add 3/4 cup of the stock, the salt, and pepper.

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    Cook, stirring constantly, until the stock is nearly all evaporated.

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    Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes.

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    Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.

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    Remove from the heat and adjust the seasoning, to taste.

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    If desired, stir in truffle oil to taste.

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    Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.

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    1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)

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    2 ribs celery, roughly chopped

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    1 large carrot, roughly chopped

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    1 large yellow onion, peeled and quartered

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    1 head garlic, cut in 1/2 horizontally

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    Mushroom stems, optional

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    1 leek, well rinsed and roughly chopped, optional

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    3 bay leaves

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    2 sprigs fresh thyme

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    Parsley stems

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    1 teaspoon salt

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    1/2 teaspoon black peppercorns

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    4 quarts water

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    In a large stockpot, combine all the ingredients and bring to a gentle boil.

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    Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

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    Remove from the heat and strain through a fine mesh strainer into a clean container.

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    (If necessary, strain again.)

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    Remove the meat from the bones and reserve for another use.

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    Discard the bones and vegetables.

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    Let the stock cool completely, and refrigerate overnight.

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    Skim any fat that forms on the surface.

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    Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.

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    1 pound large carrots, ends trimmed and peeled

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    1 1/2 tablespoons unsalted butter

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    2 teaspoons chopped fresh parsley leaves

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    To prepare an ice water bath, fill a large bowl with water and ice.

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    Set aside.

81. 81

    On a cutting board, using a sharp, heavy knife, cut the carrots in half crosswise, then in half lengthwise.

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    With the flat edge down, cut into thin slices.

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    Place the slices in a stack and slice into even matchstick pieces.

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    (If a fine dice is required, these pieces in turn are chopped into equal small cubes.)

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    Bring a pot of salted water to a boil.

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    Add the carrots and blanch until just tender, 1 to 2 minutes.

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    Remove with a slotted spoon and shock in the prepared ice bath to stop cooking and preserve color.

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    When ready to serve the carrots, in a large skillet, melt the butter over medium-high heat.

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    When foamy, add the carrots and cook, stirring, until warmed through and glossy, about 1 minute.

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    Remove from the heat, sprinkle with the parsley and serve immediately.

* Per serving · 4 servings · Values may vary.