Ingredients

CHICKEN:
4 oz Oka cheese, cut into 4 rectangles
4 Sprigs thyme, chopped
4 (7 oz) boned chicken breasts, skin on
3 tb Vegetable oil
Kosher salt and freshly ground pepper

SAUCE:
2 Shallots, minced
2 cl Garlic, minced
1/2 c Baco Noir wine
1 c  Chicken stock
1/4 c  Unsalted butter
2 tb Fine herbs or a mixture of parsley, tarragon and chive

VEGETABLES:
8 Fingerling or new small red potatoes, cut in half lengthwise and steamed
3 tb Unsalted butter
1 tb Chopped parsley
20 Stalks asparagus, steamed

Preheat oven to 400ºF.

Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear breast, skin side down until golden, about 2 minutes.

Place skillet on bottom shelf of oven and roast for 12 minutes or until juices are clear. Remove breasts and keep warm. Discard all but 1 tablespoon fat from skillet.

Place pan on high heat; add shallot and garlic. Sauté 1 minute then add wine and reduce by half, about 3 minutes. Add stock and reduce until half a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter and herbs. Adjust seasonings.

In a skillet, toss potatoes with butter and parsley. Rewarm asparagus.

To serve: Place potatoes in center of plates. Lay asparagus on top of potatoes. Place breast on top of asparagus. Drizzle sauce around

Makes 4

Cindy Hartlin
Source: Autumn in Ontario's Wine Country