A double breast of chicken stuffed with sun-dried tomatoes, fresh goat cheese and spinach, in a fresh roasted garlic cream sauce.
This recipe was chosen for the WWW Ranch by chef Luigi himself, who has been polishing it for the past twelve years.
Ingredients:
6 boneless, skinless chicken breasts, split
1/4 lb. goat cheese
1/4 lb. sun-dried tomatoes
2 eggs, lightly beaten
1/2 lb. fresh spinach
1/2 lb. fresh mozzarella
1 cup bread crumbs
olive oil
heavy cream
roasted garlic (as many cloves as desired, to taste)
salt and pepper
For the Bechâmel sauce: 3 tbs butter 6 tbs flour 2 cups milk salt and pepper
Sauté sun-dried tomatoes with spinach in olive oil until tomatoes are soft. Remove from heat and place tomato/spinach mixture in a big bowl. Add remaining ingredients and mix well. If stuffing is too dry add some heavy cream to fix the texture.
Butterfly the chicken breasts and stuff; bake in a 350 degree oven for 30 minutes or until the juices run clear.
Drizzle garlic bulbs with olive oil and roast at 275 degrees for 30 minutes or until cloves are tender. Mash the cloves and incorporate into a standard Bechâmel sauce. Serve the sauce over the stuffed chicken breasts. Serves six.
