Seared Jidori Chicken Breasts Recipe

Seared Jidori Chicken Breasts Recipe Instructions

Ingredients

• 2 Jidori chicken breasts, split, skin on
• 3 cloves of garlic, minced;
• 1/2 cup of chopped fresh parsley
• 2 tbsp. oregano
• 3 tbsp. chopped rosemary
• 1 small fresh goat cheese
• 1 cup of good white wine
• 1 cup of chicken stock
• 2 tsp. extra virgin olive oil
• 1 tsp. butter
• Salt and pepper , to taste

Directions

1. In a medium bowl mix the garlic, parsley, rosemary and the oregano to create a stuffing.
2. Take each chicken breast and with your hand, stuff the mix in between the skin and the meat. Season with salt and pepper and reserve on a plate.
3. Heat up the olive oil and butter in a large pan, and start adding the chicken breasts one at a time, skin first. Cook until they are browned and then flip and continue cooking.
4. Add the chicken stock and the wine, let everything cook for a couple minutes, then reduce the heat medium-low and remove the chicken breast from the pan, reserving on a plate. Toss in the crumbled goat fresh goat cheese and mix with a whisker until it melts and the mix transforms into a sauce. Add the chicken back to the pan, cover and cook for 2-3 minutes.
5. Plate the chicken and drizzle a generous amount of cheese sauce over it. Serve with your favorite side like couscous, roasted potatoes, wild rice or short pasta.