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goat cheese-stuffed chicken

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(1.9k)

www.foodandwine.com
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Total: 30 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Preheat the oven to 400°. Spread the walnuts in a pie plate and toast for 6 minutes, until fragrant. Let cool, then chop.

Step 2

In a small bowl, mash the goat cheese with the lemon zest, garlic and half of the walnuts; season with salt and pepper. Using a small knife, cut a pocket in the side of each chicken breast; keep the pocket opening as small as possible. Stuff the chicken breasts with the mixture and gently press to flatten them.

Step 3

In a large ovenproof skillet, heat the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until browned, about 6 minutes. Transfer the skillet to the oven and roast the chicken for 5 minutes. Transfer the chicken breasts to a platter and keep warm.

Step 4

Add the lemon juice and stock to the skillet and cook over moderately high heat, scraping up any browned bits stuck to the pan. Simmer for 3 minutes. Stir in the walnut oil, parsley and the remaining chopped walnuts. Transfer the chicken breasts to plates, spoon the walnut sauce on top and serve.

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