My best friend turned 29 today. In honor of her birthday, I cooked. I had an idea, couldn't find a recipe, so I decided to wing it. Here's what we got:
Fig and Brie Stuffed Chicken
4 Chicken breasts, pounded to 1/4 inch thickness
4 ounces brie cheese, rind removed
8 small, dried figs
1/2 cup corn starch
Salt and Pepper to taste
2 Tablespoons extra virgin olive oil
2 Tablespoons butter
Preheat oven to 250*
Place one ounce brie and two small figs, lightly smashed, in the center of each of chicken breast. Roll up each breast and pin with toothpicks.
Season corn starch with salt and pepper. Roll chicken in corn starch to coat. Set aside.
In a large skillet, heat oil and butter over medium heat. Add chicken, cooking on all sides, turning occasionally, until golden brown. Remove from skillet. Put in heat proof dish and place in a 250* oven.
10 oz sliced mushrooms
1 small onion, chopped
2 cloves garlic, minced
1/2 cup chicken stock
1/2 cup sweet sherry
In the same skillet, add the mushrooms and cook until lightly browned. Remove to a small plate.
Add garlic and onion, cooking until translucent.
Add stock and cook to reduce.
Add sherry and cook to reduce.
Return mushrooms to skillet, toss to coat.
Pour over stuffed chicken breasts and serve.
This was excellent. We started with a cheese course. A bit of brie, a bit of bleu, a bit of cheddar. Paired with a Riesling.
We finished with apple crisp and coffee.
All in all, it was a wonderful meal.