Goat Cheese Stuffed Chicken w/ Vegetables en Papillote
INGREDIENTS:
4 Large Skinless, Boneless Chicken Breasts3 oz Goat's Cheese
Salt and Freshly Ground Black Pepper
Variety of Fresh Herbs (any you like, parsley, tarragon, dill, chervil, etc), Chopped
1 Large Head of Fennel
½ Red Onion, Finely Sliced
2 Medium to Large Ripe Tomatoes
12 Black Olives
1 tbs Olive Oil
4 tbs Dry White Wine or Vermouth or Chicken Stock
DIRECTIONS:
Preheat the oven to 400°.
With a sharp paring knife, make an incision in the rounded side of the top of the chicken breast. Gently open the breast and move the knife to left and right to make a pocket.
In a bowl, mix the cheese with herbs and season with salt and pepper. Divide the cheese into quarters. Using your fingers, stuff one- quarter of the cheese into each chicken pocket. Season with pepper, then close the chicken to conceal the cheese (you can use a toothpick if absolutely necessary; just remember to remove it before serving). If desired for added flavor, quickly brown the sides of the breast in a hot pan with a little oil or in a grill pan. Set aside.
Trim and finely slice the fennel, saving the feathery tops (fronds) for the garnish. Peel and slice the tomatoes. Stone and roughly chop the olives. Heat the oil in the pan (no need to wash it after searing the chicken - it will add flavor), add the fennel and sweat (without color) for about 5 minutes until softened. Do the same with the red onions.
Lightly oil 4 large circles or squares of foil or parchment paper (or for the safest bet, use a piece of parchment inside a piece of foil). Place the fennel in the middle of each, scatter with the olives and arrange the onion and tomato slices on top. Season. Place the stuffed chicken breasts on top of the tomatoes and spoon 1 tablespoon wine or stock over each. Close the parcels and seal tightly to make papillotes. Place on a baking sheet and bake for 25 minutes.
To Serve:
Open the papillotes, taking care to avoid the escaping hot steam. With a spatula, carefully transfer the chicken and vegetables to warm plates. Arrange a few fennel slices on top of each breast and spoon over any juices. Garnish with the reserved fennel tops and serve immediately
