Recipe from chef Luigi, Nero’s Italian, Dallas
A double breast of chicken stuffed with sun-dried tomatoes, fresh goat cheese and spinach, in a fresh roasted garlic cream sauce.
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.
