Ingredients: |
Ingredients: 1 garlic clove, chopped
1/3 c. grated asiago
1/3 c. chopped pecans
1 T. soft goat cheese
1 tsp. lemon juice
1 T. olive oil
1/3 c. chopped fresh tarragon leaves
1/8 tsp. salt
4 halved chicken breast with skin (boneless)
For the Beurre Blanc:
3/4 c. minced shallot
1 1/2 sticks unsalted butter, cut into pieces
Plus 3 T. unsalted butter
1 1/2 c. dry white wine
6 T. heavy cream
3 tsp. lemon juice
3 T. chopped fresh parsley leaves
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Directions: |
Directions:Preheat Oven: 450º
In a blender, blend the garlic, asiago, pecans, goat cheese, lemon juice, oil, tarragon, salt and pepper, to taste.
Loosen skin from chicken, being careful not to separate.
Spoon mixture evenly under skin.
Season the chicken with salt & pepper and transfer to baking dish.
Pour 1/4 c. water around the chicken and bake.
Bake: 15-20 Minutes
For the Beurre Blanc:
In a small saucepan cook the shallot in 1 T. butter over moderately low heat, stirring occasionally, until it is softened.
Add the wine, and boil the mixture until almost all the liquid is evaporated.
Stir in the cream and boil the mixture until almost all the liquid is evaporated.
Remove the pan from the heat, whisk in the remaining butter, 1 piece at a time, lifting the pan from the heat occasionally to cool the mixture and adding each new piece of butter, before the previous one has melted completely (The sauce must not get hot enough to liquify).
Whisk in the lemon juice, parsley, salt and pepper to taste.
Serve chicken with the Beurre Blanc
Serve with rice |
This recipe for Chicken: Breast with Tarragon Pecan Pesto is from