Breast of Chicken Beau Monde

Chicken Breast Stuffed with Goat Cheese and Sausage

Marmalade Glazed Chicken

Breast of Chicken Beau Monde

Serves 4

4 Boneless, skinless chicken breasts
Beau Monde Seasoning (Spice Islands brand)
Salt and Pepper
Olive Oil
1 tsp Dried Tarragon
1 bunch Green Onions, sliced, including tops
8 oz  Sliced mushrooms
1 cup Dry White Wine
1 cup Chicken Broth
1/2 cup Creme Fraiche

Fresh chopped Parsley to garnish
Lightly pound chicken breasts to a uniform thickness. Season both sides with Beau Monde, salt and pepper. Heat olive oil in a skillet or sauté pan over medium-high heat. Add chicken breasts to pan and brown on both sides. Remove chicken from pan and set aside. In the same pan, adding more oil if necessary, sauté onions with mushrooms and tarragon until lightly browned. Add wine and chicken broth, then stir to deglaze pan.

Boil until mixture is reduced by half, about 7 or 8 minutes. Return chicken to pan, cover, lower heat, and simmer until chicken is cooked (about 10 minutes). Stir in sour cream and heat, but do not allow mixture to boil. Serve at once over prepared wild rice, garnished with a bit of chopped fresh parsley.

Chicken Breast Stuffed with Goat Cheese and Sausage

Serves 4

6 oz Goat Cheese, crumbled
1/2 lb Mild Italian Sausage, casings removed, meat crumbled and cooked
1/4 tsp Cayene Pepper
Salt and Pepper to taste
3 Tbsp Chopped Fresh Parsley
4 Boneless, skinless Chicken Breast Halves
1 Egg, Beaten
1/2 cup Flour
1 1/2 cup Panko Crumbs
1 tsp Dried Italian Herbs
4 Tbsp Olive Oil

Cooked Pasta

Pasta Sauce of your choice

In a small bowl, combine the goat cheese, sausage, cayenne, parsley, and a dash of salt.  With a sharp knife, make an incision along the side of each chicken breast and cut into the middle, making a pocket without cutting through the edges.  Fill each breast with some of the goat-cheese mixture and pinch the cut side of the breast together to seal in the stuffing. Season chicken breasts with salt and pepper.

In a shallow bowl, mix the panko crumbs with the Italian herb.  Dip each chicken breast first into the flour to coat lightly, then into the beaten egg, and then into the crumb mixture. Be sure all sides are coated.

In a large oven-proof fry pan, heat the oil over medium-high heat. Brown chicken on each side, turning only once.  Place in a preheated 350° oven and bake 15 minutes. Serve on cooked pasta with a pasta sauce of your choice.

Marmalade Glazed Chicken

Serves 4
4 Boneless Chicken Breast Halves, skinned, pounded to 1/4 inch
1 Egg, beaten

Salt and Pepper

Flour for dredging
1 Cup Dry Bread Crumbs
2 Tbsp Unsalted Butter
2 Tbsp Olive Oil
1/4 Cup Chicken Broth
1/4 Cup Grand Marnier
1/2 Cup Orange Marmalade
1 tbsp Fresh Lemon Juice
1 tsp Worcestershire Sauce
1 Clove Garlic, Minced
1 Tbsp Fresh Thyme

Season chicken with salt and pepper; dredge in flour.  Dip chicken in egg, then in crumbs to coat well.  Shake off excess. Heat oil and butter in a large sauté pan over medium heat. Add chicken pieces, taking care not to crowd the pan. (This may require browning the chicken in batches) Cook until browned, about 1 ½ minutes per side.  Remove from skillet; keep warm.

Stir together the chicken broth and the Grand Marnier. Add to skillet.  Bring to boil, scraping up browned bits. Blend in marmalade.  Mix in remaining ingredients.  Reduce heat to low.  Return chicken to skillet.  Cover and simmer for 10 minutes.  Baste chicken with glaze and continue cooking until juices run clear when pierced with tip of sharp knife (about 5 minutes).  Check frequently to avoid burning glaze.  Serve immediately.  Delicious served with couscous and steamed green beans.