Chicken breasts with herbed goat's cheese pockets

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Nut free

Serves: 4

Type: Chicken breast

Tools

Kitchen friendly view

Chicken Breasts with Herbed Goat’s Cheese Pockets

Photography: Joshua Dasey

By Suzanne Gibbs and Lucy Nunes

Ingredients

110g goat's cheese
1-2 tablespoons cream
1 tablespoon chopped oregano
1 tablespoon chopped sage, plus extra leaves to serve (see tip)
4 chicken breast fillets
1 tablespoon olive oil
30g butter, diced
¼ cup (60ml) chicken stock
½cup (125ml) dry white wine

Preparation method

1. In a bowl, mix goat's cheese, cream and herbs and season to taste. Wipe chicken with paper towel, cut down one side of each fillet to form a pocket and fill with goat's cheese mixture.

2. Heat oil in a heavy-based frying pan on high. Cook chicken for 4-5 minutes each side, until cooked through and golden brown. Remove to a plate, cover loosely with foil and set aside.

3. Add 10g of butter to pan on high heat. Add stock and wine, bring to boil and reduce by half. Reduce heat to medium and whisk in remaining butter, a piece at a time, until smooth and foamy. Return chicken to pan and cook for 1 minute, until heated through. Season to taste and serve with deep-fried sage leaves, if you like.

Tip: To deep-fry sage leaves, heat some oil in a small frying pan, add the sage leaves and fry until golden and crisp. Remove with tongs, drain on paper towel and set aside until you're ready to serve.

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