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Chicken Breast Stuffed with Fromage Blanc, Mushrooms, and Herbs

Posted by Cowgirl Creamery on
Chicken Breast Stuffed with Fromage Blanc, Mushrooms, and Herbs

"This is the perfect pandemic era Thanksgiving main course for a small gathering. Everyone gets their own individual piece of poultry, so there is no worry about sharing serving utensils.  It’s easy to make absolutely delicious.  Serve with roasted sweet potatoes and steamed green beans to round out the plate. Here's to a soulful Thanksgiving!" - Co-Founder Sue Conley

Our very first cheese recipe, Fromage Blanc, helps add richness and depth to this simple dish. Change up the herbs and aromatics (tarragon and shallots? rosemary and leeks?) to pair with your sides, but make sure you opt for bone-in, skin on chicken for a crispy exterior and juicy, tender breast.

Serves 2

Ingredients

4 chicken breasts, bone-in and skin on
2 tablespoons olive oil
1 small onion, diced
1 cup fresh shiitake mushrooms, chopped
3 cloves garlic, minced
1/4 cup dry white wine
5 oz Fromage Blanc
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped 
Salt and pepper, to taste

Directions

  1. Preheat oven to 400F. 
  2. Sauté onions, mushrooms, and garlic on medium heat in olive oil until onions are transparent. Add white wine and turn off heat. Cool mixture to room temperature, and stir together with Fromage Blanc, thyme, and parsley. 
  3. Pull the chicken skin away from the breast and push cheese mixture under the skin. Salt and pepper liberally, place on a baking sheet, and roast for 40 minutes or until interior temperature reaches approximately 150F (cooking will continue to carry another 10-15 degrees).
  4. Rest for 10 minutes and serve.

Are you planning a smaller feast this season? Let us know what you're cooking in the comments below and check out the rest of our blog for cheesy recipes for the holiday table.

Happy Thanksgiving!

 

 

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2 comments

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