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Chicken Breasts stuffed with Apricots in a Savory Chèvre

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Serves: 2 | Total Time: 1 day, 1 hour and 40 minutes


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I have been making this stuffed chicken breast recipe for years. It is one of my favorite chicken recipes!

This is the perfect date night dinner recipe to make if you are looking for meal ideas for two. The majority of the work can be done a day in advance, leaving you more time for what you like to do best during a romantic dinner – spending your undivided time on your date!

I first came up with this chicken recipe idea many years ago. I had just moved to Long Island and was hankering for a fancy dinner at home that I could make for myself. I had some chopped dried apricots sitting in my cupboard that I had picked up on a whim. At the time, I had never cooked with apricots before, much less dried ones!

Having trouble finding dried apricots at your grocery store? Purchase some good quality ones by clicking on:

iGourmet.com
Baked Chicken Breast

Apricots are a stone fruit, and stone fruits pair well with white wine. In fact, you can get a wonderful peach wine on the north fork of Long Island. I just happened to have a bottle that I had gotten that week while out wine tasting with a good friend.

I did not use the peach wine in this recipe since I was going to use the chopped dried apricots. This is a savory main dish, after all! I decided to stick with a bright, fresh wine with acidity, such as Sauvignon Blanc, which typically has notes of peach without being too sweet.

Chicken Breast Meat With Chopped Dried Apricots

Sage and thyme are my favorite herbs to cook with chicken. So of course, they got added to the recipe. All I needed now was a nice, creamy base for the stuffing.

Enter plain goat cheese.

If you have never cooked with goat cheese and you are not sure what to expect, know that it breaks down into a wonderful custard-like consistency when heated up. It also absorbs any flavor you add to it. The more aged the goat cheese, the more earthy the flavor, but in any case, it’s light tanginess will balance out the sweetness of the apricots beautifully.

Oh boy, how do you stuff chicken breasts?

Entree Idea: How Do You Stuff Chicken Breasts?

For the best results, start with chicken breasts that are large. The fatter they are, the easier it will be to stuff them without piercing through the meat. If you do pierce it, just wrap the skinny end of the breast underneath that part and place it on the bottom of the sheet tray when it comes time to bake the chicken. The meat will cook together, searing in the flavors of the herbed goat cheese with fruit you whipped up.

A note about how to cut chicken breasts to stuff; use a paring knife. It is small, sharp, and easy to maneuver.

You might find it a little strange that I leave my chicken breasts uncovered when chilling overnight. Don’t worry, they will dry out a little, but you want some of this to happen because it is what will give these boneless, skinless chicken breasts a nice crust; one that will seal all the juices inside during baking. The butter acts as a moisture barrier, too, so use it liberally!

Plan for a little extra time for baking. The best baked stuffed chicken breasts will take longer to cook through the stuffing. It may take close to double the time you are used to if you normally cook chicken breasts all by themselves.

Baked Stuffed Chicken Breasts

You’ll know when the chicken breasts are done by piercing a hole through one with a sharp skewer. If the juices run out clear, they are ready. Try to resist cutting them open with a knife. If they are not yet done, all of the moisture may steam out through the cut as they finish baking.

The bigger the cut, the more moisture you’ll lose.

Lost moisture means… dry chicken meat.

No!

So, resist the urge… please!

Baked Stuffed Chicken Breast Chevre Goat Cheese

I like to let my baked stuffed chicken breasts rest on a cutting board for a few minutes before slicing. This allows the juices to reabsorb into the meat so that you don’t lose too much when you cut them for serving. This is a really important step for the juiciest white meat ever. I know, you just want to dig in, but trust me on this part. 

Wait that extra five minutes!

If you want to serve this as a fancy main course dish, place the slices fanned out on plates. Garnish with a leaf of butter lettuce and a dried apricot. If you are more the casual type, just place the whole chicken breasts on plates let everyone cut their own. Add a side of white rice or potatoes and your favorite veggies.

Oh, and don’t forget the glasses for that bottle of white wine you opened. Sauvignon Blanc pairs great with chèvre goat cheese, too!

Fine Dining Dishes with Chevre Goat Cheese

Sauvignon Blanc Pairs Will With Goat Cheese Dishes

Wine pairings for Chicken Breasts stuffed with Apricots in a Savory Chèvre:

Sauvignon Blanc is the best bet for this dish. Go for one made with riper grapes, like those found in Napa. A great one to try:

Joel Gott Sauvignon Blanc 2018

Learn How To Cook With Gordon Ramsay!
Chicken Recipe Ideas
Meal Ideas For Twto
Goat Cheese Stuffed Apricot Chicken

Chicken Breasts stuffed with Apricots in a Savory Chèvre

Christy Boston’s Kitchen
Looking for romantic dinner recipe ideas? Chopped dried apricots and herbed goat cheese fill these stuffed chicken breasts. Make this chicken dinner a day ahead and enjoy a no-fuss date night at home.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Chilling and Resting Time 1 d 5 mins
Total Time 1 d 1 hr 35 mins
Course Main Course
Cuisine French, Gourmet
Servings 2 people

Ingredients
  

  • 2 tablespoons olive oil divided
  • 1 shallot peeled and finely chopped
  • ¼ cup finely chopped dried apricots
  • 2 tablespoons white wine
  • 1 ½ teaspoons chopped fresh sage leaves
  • ½ teaspoon chopped fresh thyme leaves
  • 4 ounces chèvre (goat cheese) room temperature
  • 1 tablespoon almonds finely chopped
  • salt and pepper to taste
  • 1 tablespoon salted butter softened and divided
  • 2 large boneless skinless chicken breasts

Instructions
 

  • Heat 1 tablespoon olive oil in a medium-sized skillet over medium heat. Sauté the shallot and chopped dried apricots until lightly browned and glossy, about 5 minutes, stirring frequently to prevent them from burning. Add the wine and continue to stir for another minute, or until the liquid is absorbed, then stir in the herbs. Cook for one more minute or until the herbs become fragrant but not browned. Remove the skillet from the heat.
  • Add the goat cheese to the skillet and stir to combine with the apricot mixture. Next, stir in the almonds. Season with salt and pepper. Continue to stir until well mixed. The mixture should begin to bind into a ball. This is what you want to see; it will be easier to work with when stuffing the chicken breasts. Transfer the goat cheese filling to a small bowl and set aside.
  • Butter a baking dish with 1/2 tablespoon butter, set aside.
  • Using a paring knife, cut pockets into the chicken breasts, starting at the thickest end where the tendon is located. Use your fingers to carefully push through the breast to make a pocket, being careful not to poke a hole in the side. Use a small spoon or your fingers to stuff one chicken breast with half of the goat cheese filling. Massage the meat gently to push the filling into the farthest corners of the pocket, then pinch the hole shut. Fold the thin end of the chicken breast under (covering any thin spots or holes that may have torn while stuffing the chicken breast) and place in the prepared baking dish with the folded side down. Repeat with the second chicken breast, using the rest of the filling, if possible. You do not want to overstuff the chicken, so don’t fret if you have some filling left over.
  • Rub the remaining 1/2 tablespoon butter onto the outside of the chicken breasts, being careful not to push out the stuffing. Place the baking dish with the stuffed chicken breasts in the refrigerator, uncovered, overnight or for up to 24 hours, but not longer than 1 day.
  • When ready to bake: Preheat the oven to 375F. Cover the stuffed chicken breasts tightly with foil and bake for 45 minutes, or until the internal temperature of the meat reaches 120F. After 45 minutes, remove the foil and baste the chicken breasts with the pan juices. Bake for another 10-15 minutes or until the chicken just begins to brown.
  • Increase the heat to 475F. Baste the chicken breasts with olive oil, season with salt and pepper, and sprinkle a small amount of chopped almonds over the meat. Put the chicken in the oven again and bake for another 10-15 minutes, or until juices run clear. The internal temperature of the meat should be 150F.
  • Remove the chicken from the oven and allow to rest for 5 minutes. Transfer to a cutting board and carefully slice the breasts crosswise, being careful not to push out the stuffing. Serve drizzled with the juices from the pan. If you have any leftover stuffing, reheat it for a minute or two and serve it with your chicken dinner.

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Roasted Red Pepper Ravioli

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Serves: 4 | Total Time: 5 Hours

Who doesn’t love the idea of homemade ravioli made with roasted red peppers?

In this recipe, I used wonton wrappers in leu of making the pasta from scratch (so much easier!). Wontons are thin yet incredibly sturdy, so you get a gourmet ravioli that lets the appetizing color of the red peppers peek through before you even take a bite. Sub in actual basil for the essential oil, and that filling will be speckled with rich green flecks. 

Truly a feast for the eyes. 

Don’t stop here, though. The flavors in this homemade ravioli filling are what make this dish so divine. 

Infusing the olive oil for the sauce with garlic and roasted red pepper is easy, too, and it can be done while you are putting the ravioli together. 

And there you have it, and easy gourmet dinner made right in your own kitchen!

Light a candle or two, turn down the lights, and open up a bottle of your favorite, special occasion wine. 

Because – tonight – the special occasion is you.


Roasted Red Pepper Ravioli

Total Time: 5 Hours

Prep: 30 Minutes / Cook: 30 Minutes / Freeze: 4 Hours

INGREDIENTS:

  • 1/2 lb. ground pork sausage
  • 2 tablespoons salted butter, divided
  • 3 cloves garlic; 2 chopped and 1 whole, smashed
  • 1/2 cup whole milk ricotta
  • 1 tablespoon tomato paste
  • 1 marinated roasted red pepper, roughly chopped
  • 1/2 teaspoon salt, plus more
  • pinch nutmeg
  • pinch ground black pepper
  • 1 drop basil essential oil
  • 2 toothpicks clove essential oil
  • 1 egg
  • 1 tablespoon water
  • 32 wonton wrappers
  • 1 tablespoon olive oil
  • fresh basil leaves, julienned, for garnish
  • fresh ground black pepper, for garnish
  • fresh grated parmesan cheese, for garnish

RECIPE DIRECTIONS:

1. Heat 1 tablespoon butter over medium in a small skillet. Brown the pork in the butter, stirring occasionally, about 5 minutes or until no longer pink. Use a wooden spoon to break up the pork as it cooks. Set aside and allow to cool slightly.

2. Place the pork, 2 cloves chopped garlic, ricotta, tomato paste, 1/2 of the roasted red pepper, 1/2 teaspoon salt, pepper, nutmeg, and essential oils in the bowl of a food processor. Pulse until ground into a paste, but not so much that it becomes smooth. You want some small chunks to remain.

3. In a cup, whisk together the egg and water. Unwrap the wonton wrappers and cover with a damp washcloth so that they do not dry out while you are working. Separate and lay the wontons out on a work surface, four at a time. Spoon 1 teaspoon of the pork filling onto each wonton, offset from the center toward one corner, but not too close to the edges. Use a pastry brush to brush the egg wash along the two sides of the wonton wrapper that are closest to the meat. Carefully fold over the wrappers to make a triangle, enclosing the meat filling, and press to seal.

How To Stuff Wonton Ravioli The Easy Way

4. Place the ravioli on a baking sheet lined with parchment paper so that they do not touch, then continue this process until all of the filling is used up. You should have about 32 raviolis when done. Place the baking sheets with the ravioli in the freezer and allow to freeze for a minimum of 4 hours. The wontons may dry out a little bit while they freeze, but they will re-hydrate again during cooking. Once they are frozen, place them into a large ziplock bag until ready to use.

How To Make Homemade Ravioli

5. When ready to make the ravioli: Preheat the oven to the lowest setting and prepare a sheet pan with a rack laid over it.

6. Heat olive oil in a small pan and add the smashed garlic clove. Swirl the pan frequently to keep the garlic from burning. When it is brown and fragrant, remove the garlic and discard, about 2 minutes. Add the remaining tablespoon butter to the hot olive oil and lower the heat to low, swirling the pan until melted. Add 3/4 of the remaining half of the roasted red pepper (reserve the rest for garnish), cover and keep the oil warm.

7. Fill a medium pot half full of liberally salted water and heat over high until it is boiling. Using a slotted spoon, carefully drop the frozen ravioli into the boiling water, about 4 to 6 at a time. Don’t crowd them or they will stick together! After 3 minutes, very carefully remove them to the prepared sheet pan. Place the ravioli in the warm oven, and continue with the rest of the ravioli, keeping them warm until you have finished cooking what you need.

8. Serve the ravioli on plates drizzled with a small amount of the infused olive oil mixture. Place them slightly overlapping, about 6 to 8 to a plate. Drizzle with more infused olive oil, top with a few of the remaining roasted red pepper pieces, and finish with a pinch of fresh basil. Garnish with freshly grated parmesan cheese and a grind of black pepper. Serve immediately.

Gourmet Cooking At Home With Roasted Red Pepper Ravioli

Gourmet Ravioli Recipe To Cook At Home
Roasted Red Pepper Ravioli Recipe

Roasted Red Pepper Ravioli

Gourmet cooking is made easy with these wanton wrapper ravioli stuffed with roasted red peppers, meat and cheese. A great dinner idea for tonight.
Prep Time 30 mins
Cook Time 30 mins
Freeze 4 hrs
Total Time 5 hrs
Course Main Course
Cuisine Gourmet, Italian
Servings 4 people
Calories 510 kcal

Ingredients
  

  • ½ pound ground pork sausage
  • 2 tablespoons salted butter divided
  • 2 cloves garlic; 2 chopped and 1 whole (smashed)
  • ½ cup whole milk ricotta
  • 1 tablespoon tomato paste
  • 1 roasted red pepper marinated in olive oil roughly chopped
  • ½ salt plus more
  • 1 pinch nutmeg
  • 1 pinch ground black pepper
  • 1 drop basil essential oil
  • 2 toothpicks clove essential oil
  • 1 egg
  • 1 tablespoon water
  • 32 wonton wrappers
  • 1 tablespoon olive oil
  • fresh basil leaves, julienned for garnish
  • fresh ground black pepper for garnish
  • fresh grated parmesan cheese for garnish

Instructions
 

  • Heat 1 tablespoon butter over medium in a small skillet. Brown the pork in the butter, stirring occasionally, about 5 minutes or until no longer pink. Use a wooden spoon to break up the pork as it cooks. Set aside and allow to cool slightly.
  • Place the pork, 2 cloves chopped garlic, ricotta, tomato paste, 1/2 of the roasted red pepper, 1/2 teaspoon salt, pepper, nutmeg, and essential oils in the bowl of a food processor. Pulse until ground into a paste, but not so much that it becomes smooth. You want some small chunks to remain.
  • In a cup, whisk together the egg and water. Unwrap the wonton wrappers and cover with a damp washcloth so that they do not dry out while you are working. Separate and lay the wontons out on a work surface, four at a time. Spoon 1 teaspoon of the pork filling onto each wonton, offset from the center toward one corner, but not too close to the edges. Use a pastry brush to brush the egg wash along the two sides of the wonton wrapper that are closest to the meat. Carefully fold over the wrappers to make a triangle, enclosing the meat filling, and press to seal.
  • Place the ravioli on a baking sheet lined with parchment paper so that they do not touch, then continue this process until all of the filling is used up. You should have about 32 raviolis when done. Place the baking sheets with the ravioli in the freezer and allow to freeze for a minimum of 4 hours. The wontons may dry out a little bit while they freeze, but they will re-hydrate again during cooking. Once they are frozen, place them into a large ziplock bag until ready to use.
  • When ready to make the ravioli: Preheat the oven to the lowest setting and prepare a sheet pan with a rack laid over it.
  • Heat olive oil in a small pan and add the smashed garlic clove. Swirl the pan frequently to keep the garlic from burning. When it is brown and fragrant, remove the garlic and discard, about 2 minutes. Add the remaining tablespoon butter to the hot olive oil and lower the heat to low, swirling the pan until melted. Add 3/4 of the remaining half of the roasted red pepper (reserve the rest for garnish), cover and keep the oil warm.
  • Fill a medium pot half full of liberally salted water and heat over high until it is boiling. Using a slotted spoon, carefully drop the frozen ravioli into the boiling water, about 4 to 6 at a time. Don't crowd them or they will stick together! After 3 minutes, very carefully remove them to the prepared sheet pan. Place the ravioli in the warm oven, and continue with the rest of the ravioli, keeping them warm until you have finished cooking what you need.
  • Serve the ravioli on plates drizzled with a small amount of the infused olive oil mixture. Place them slightly overlapping, about 6 to 8 to a plate. Drizzle with more infused olive oil, top with a few of the remaining roasted red pepper pieces, and finish with a pinch of fresh basil. Garnish with freshly grated parmesan cheese and a grind of black pepper. Serve immediately.
Keyword gourmet at home, how to make wonton ravioli, roasted red pepper ravioli
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Sweet Cajun Blackened Steak

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Serves: 2 | Total Time: 30 Minutes

If you have never had a blackened steak, then you need to try this easy recipe.

Sweet Cajun Blackened Steak can be on the table in 30 minutes, even if you don’t know how to blacken steak. The molasses in the sauce will do most of the blackening for you, so you don’t have to worry about undercooking the inside of the meat… unless, of course, you like it rare.

Normally, I would place a semi-frozen steak into the skillet when making a black and blue steak, but I really wanted the cajun seasoning to get down deep into the meat and flavor it well. A carving fork will work great for piercing the sirloin, but you can use any sharp fork for this step. Just don’t omit it!

Serve this on top of a salad for a lighter steak dinner, or go all out and top it with mushrooms and nestle it between all the sides your heart desires.

Oh, and don’t forget the red wine!


Sweet Cajun Blackened Steak

Total Time: 30 Minutes

Prep: 10 Minutes / Cook: 10 Minutes / Rest: 10 Minutes

INGREDIENTS:

  • 1 tablespoon molasses
  • 1 tablespoon ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dried savory
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/8 teaspoon cajun seasoning
  • 1 lb. Good Quality Sirloin Steak
  • 1 tablespoon olive oil
  • salted butter, for serving

RECIPE DIRECTIONS:

1. Add the molasses, black pepper, red wine vinegar, salt, white pepper, savory, and cajun seasoning to a large bowl and whisk until well combined.

2. Pierce the sirloin several times on both sides with a sharp fork. This will tenderize the meat as well as allow the flavors to penetrate. Drop the steak into the bowl with the molasses-cajun sauce and toss to coat. Use your fingers to mush the steak into the sauce, then massage the sauce into the steak to really push in the flavors.

Black and Blue Steak

3. Heat the olive oil in a large cast iron skillet over medium-high until just smoking. Add the steak and sear it on the first side for 3 minutes, then flip and sear another 3 minutes. This will give you a medium temperature steak. Reduce the time a minute each side for more rare, increase it for more well done meat. The outside of the steak will become a bit charred and things will get a little smoky, but that’s ok! You are blackening your steak… open your windows if you have to.

Cajun Blackened Steak

4. When done, use tongs to transfer the steak to a cutting board and place a pat or two of butter on top. Allow it to rest there for 10 minutes for maximum juiciness. When ready to serve, slice the steak against the grain into strips and  plate it with blue cheese mashed potatoes, or put your steak on top of a salad (great for summertime!). Drizzle with any melted butter and accumulated steak juices that got left behind on the cutting board.


Black N Blue Steak Dinner Idea
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