posted by Mimi Hiller 08-06-98 8:14 AM
Chicken with Goat Cheese and Chives
(from Bon Appetit, 4/96)
2 servings
2 T. soft fresh goat cheese, such as Montrachet
1 T. chopped chives or green onion tops
2 T. chopped fresh parsley, divided
2 skinless, boneless chicken breast halves
1 T. olive oil
1/2 cup dry white wine
1/2 cup chicken broth
Combine goat cheese, chives and 1 tablespoon chopped parsley in small bowl; stir mixture to blend.
Using meat mallet or rolling pin, pound chicken breasts between sheets of waxed paper to scant 1/2-inch thickness, forming rectangles about 6" X 3".
Mound half of cheese mixture about 2 inches from 1 short end of each chicken piece.
Fold short end over cheese mixture. Continue to roll up chicken, enclosing cheese mixture. Skewer packets closed with toothpicks.
Sprinkle chicken generously with pepper.
Heat oil in heavy small skillet over medium heat. Add chicken to skillet and cook until light brown on all sides, about 8 minutes.
Add wine and broth to skillet. Cover, reduce heat to medium-low and cook until chicken is no
longer pink in center, about 8 minutes.
Transfer chicken to plates.
Increase heat and boil pan juices until reduced to 1/3 cup, about 2 minutes. Pour sauce over chicken. Sprinkle with remaining 1 tablespoon parsley and serve.