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Roast Breast of Chicken with Oka Cheese and Thyme Stuffing RECIPE

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

A lot of the details of who contributed what have either become blurred or disappeared over the years but the recipes are still worthwhile either in their own right or for the inspiration they might give.

This recipe was provided by Cindy Hartlin from Oakville, Ontario, Canada.


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

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 of fat from skillet.
  • Place pan on high heat and add shallot and garlic.
  • Sauté for 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
Autumn in Ontario's Wine Country