Chicken Breasts Stuffed with Olives & Goat Cheese
Another recipe from a back issue of Fine Cooking!!! This is a Joanne Weir recipe. I generally like her recipes, but don't think she goes into enough detail. For example, my advice would be to turn the heat down after you turn the chicken. So I did.
I think I prefer the technique for the roulades in Fine Cooking #62, which is goofy, because these are actually a little easier. Eh. Maybe I need to think about it more. They're both good. Just different. I mean, come on. Chicken stuffed with goat cheese? Please. Of course it's good.
For pete's sake. When I bought enough haricots verts for 12 people at Christmas they were $4.99/lb or some such ridiculous price! Today they were $2.99/lb and I was only buying enough for two people.
Love the wine.
- Chicken Breasts Stuffed with Olives & Goat Cheese (Fine Cooking #26, p. 90)
- Haricots Verts
- 2004 Kim Crawford Marlborough Sauvignon Blanc (New Zealand)
posted by Amy @ 12/30/2004 06:38:00 PM
4 Comments:
Larry doesn't really like olives, so I probably won't make these. The roulades are so dang good.
I paid $7 for a head of cauliflower today.
It says you can substitute sundried tomatoes. At least try it, so you can compare technique.
I paid $7 for a head of cauliflower today.Silver, gold, or platinum?
At $7/head, you would think it was platinum cauliflower. It was good, though.
Good idea about using sun-dried tomatoes instead of olives! Now I must try it.
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