PORTSMOUTH, NH (NEWS CENTER) -- While some tend to worry about the bold flavor of goat cheese -- this recipe adds just enough outside flavors to tone it down. We're cooking in Portsmouth, New Hampshire's brand new fire station with Chad Putney, for his take on a stuffed chicken.
4 Boneless chicken breast pounded to 1/4" inch, Salt and pepper to taste.
1 cup of fresh spinach
8oz goat cheese
6 sun dried tomatoes finely chopped
2 tsp. minced garlic
2 tablespoon olive oil
2 oz Dijon mustard
1 Shallot minced
1 oz sherry
2-4 oz cream
Take each chicken breast and line it with 1/4 of the spinach leaves, goat cheese and sun dried tomatoes. Roll breasts tightly and secure with toothpicks.
Heat 1 tablespoon of oil over medium high heat in a sauté pan. Sear chicken quickly on all sides.
Place seared roulades onto a sheet pan and bake for 15-20 minutes.
Deglaze sauté pan with sherry, scrape bottom of pan. Add oil and sauté garlic briefly. Add shallots, cook 1-2 min over medium heat. Add mustard and sherry, reduce heat and simmer until volume is reduced by 1/3. Hold sauce in warm pan until chicken is done.
Plate chicken, drizzle on pan sauce, and enjoy!