Breast of Chicken with Oka Cheese and Thyme Stuffing
first came into existence back in May 2000. Seems a
long time ago now!
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.
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.
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.
recipe was provided by Cindy Hartlin from Oakville,
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
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
a slit in chicken breast and stuff a piece of Oka
into each breast.
oil in ovenproof skillet on medium-high.
breast, skin side down until golden, about 2 minutes.
skillet on bottom shelf of oven and roast for 12 minutes
or until juices are clear.
breasts and keep warm.
all but 1 tablespoon of fat from skillet.
pan on high heat and add shallot and garlic.
for 1 minute then add wine and reduce by half, about
stock and reduce until half a cup remains, about 6
to 8 minutes.
from heat and swirl in butter and herbs. Adjust seasonings.
a skillet, toss potatoes with butter and parsley.
serve place potatoes in center of plates. Lay asparagus
on top of potatoes. Place breast on top of asparagus.
Drizzle sauce around
Autumn in Ontario's Wine Country