Last night I pulled a package of boneless chicken breasts from the freezer to defrost. I had no idea how I was going to prepare them. Earlier this morning, was looking through the New York Times recipe app to inspiration. I looked in my pantry and refrigerator to see what ingredients I had on hand. I had a small amount of goat cheese, some heavy cream and a bottle of strawberry balsamic glaze from Carter and Cavero.
I decided to take the goat cheese and add some minced parsley and thyme into the mixture. To make it more spreadable, I added enough heavy cream to get smooth consistency. Once this was accomplished, I pounded my boneless breasts and then smeared the chicken with the goat cheese mixture. A light drizzle of strawberry balsamic glaze went over the goat cheese and then were rolled up. I inserted two toothpicks in each roll to hold the filling inside. A touch of salt and pepper on the outside and then I them rolled into season flour before sauteing in a non-stick pan with a little olive oil for flavor. Once the outside of the chicken was browned, I added a little white wine, covered the pan and reduced the heat until the chicken was cooked through.
For serving, I cut the chicken breast in half and placed on top of a bed Yukon gold mashed potatoes. For presentation, a drizzle of f strawberry balsamic went over the chicken. What a great meal I created tonight! The filling was not overpowering and the strawberry balsamic glaze gave the dish a nice brightness. Reviewing recipes may help inspire you to create a new dish for your family.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.