Rachael Ray: Rachael's Daytime Talkshow

Christopher White's Goat Cheese Stuffed Chicken Breast

Aired on: June 25, 2012, November 14, 2011

Was this fireman’s recipe the winner of Rachael’s 5 Alarm Cook-off? Click here to find out.

Ingredients

For the Stuffed Chicken Breast:
5 cloves garlic, divided
4 fresh sprigs rosemary, chopped, divided
4 tablespoons olive oil
6 French-cut chicken breasts
2 lemons
Goat cheese
Salt and pepper
For the Potatoes Au Gratin:
8 Idaho potatoes
3 teaspoons chopped garlic
6 cups shredded Gruyere cheese
2 pints heavy cream
Salt and pepper
For the Blueberry Port Demi-Glace:
3 teaspoons olive oil
1 head garlic
1 white onion
2 carrots
1 cup whole peppercorns
1 tomato, diced
1 bay leaf
1 bottle Pindar blueberry port wine, divided
4 cups chicken stock
1 Package Knorr Demi-Glace or any brown gravy package
2 tablespoons butter

Yields:

Preparation

For the Stuffed Chicken:
Chop 3 cloves of garlic and 3 sprigs of rosemary. Combine in a small bowl with olive oil; add zest of one lemon, juice of 2 lemons, salt and pepper to taste. Add chicken to the marinade and toss to coat. Marinate for two hours room temperature or overnight in the refrigerator.

Preheat oven to 375°F. Slice two remaining cloves of garlic thinly and sauté in olive oil until slightly brown, remove from heat and cool. Chop remaining leaves of rosemary and add it to the cooled olive oil with garlic. Mix the olive oil mixture with the goat cheese.

Separate the goat cheese mixture into six equal parts and stuff the mixture under the skin of each chicken breast.

Bake in a preheated 375°F oven 20-30 minutes.

For the Potatoes Au Gratin:
Preheat oven to 375°F. Slice potatoes paper thin on a mandolin.

Place three layers of potatoes in a hotel pan and season with salt, pepper and chopped garlic. Cover with heavy cream and then add shredded Gruyere cheese. Push down on potatoes. Repeat process until pan is full.

Cover with foil and bake until you can put a skewer through the potato, approximately 40 minutes.

For the Blueberry Port Demi-Glace:
Cut garlic in half with the skin on. Cut carrots in chunks (do not peel). Cut the onion in chunks with the skin on. Add peppercorns and sauté all in olive oil over medium-low heat constantly stirring until you achieve a nice brown color on veggies. Deglaze pan with 1/2 bottle of port wine, add a diced tomato and 1 bay leaf. Simmer over low heat and reduce liquid by half. Add chicken stock to the pot and reduce liquid by half.

Strain into a new pot and add 1 cup of port wine and the demi-glace to thicken the sauce. Finish with butter.