Cherry Chutney Chicken Breasts

Servings: 4
Prep Time: 30 minutes What to Get

4 boneless chicken breasts
1 jar PRIMO Spiced Cherry Chutney***
1 4oz. package Haystack Mountain herbes de provence goat cheese
2 T ea. olive oil & butter
kosher sea salt & black pepper to taste

How to Prepare

Preheat convection oven to 350F.  Combine goat cheese with chutney. Season each breast with salt and pepper. Cut a slit in the side of each breast to form a pocket then stuff each breast with the goat cheese/chutney mixture and seal with a toothpick. In a sauté pan, heat olive oil & butter to medium-high & sauté breasts 3-4 minutes on each side or until lightly browned. Transfer breasts to a baking pan and cook in oven for 10 more minutes.  Meantime, warm Cherry chutney in non- reactive sauce pan and set aside.

***Available at www.clubsauce.com

How to Enjoy

Place chicken breasts on warmed individual plates, spoon warmed chutney and serve with your favorite mixed greens or grilled vegetables.

Lemon Dill Sauce

Because we are featuring More Than Gourmet products along with a special sale for a short period of time we thought we would adapt another of their wonderful recipes using Jus de Poulet Gold or in plain old English chicken demi glace. (a thick rich chicken based sauce)

This is an easy sauce to prepare with just a few ingredients but oh so delicious over grilled chicken or vegetables. More Than Gourmet describes it as a smooth, luscious sauce with the tang of lemon and fresh herbal notes of dill.

Lemon Dill Sauce
Serves: 4

Ingredients:

1.5 oz Jus de Poulet Gold by More Than Gourmet
3/4 cup water
1/4 cup sour cream
2 tbs fresh lemon juice
1 tbs fresh dill, chopped
salt and pepper to taste.

Instructions:

1. Bring water to boil in a medium saucepan over a medium low heat. Add the Jus de Poulet and whisk until dissolved.

2. Whisk in the remaining ingredients until the sauce begins to simmer. Adjust the flavor with salt and pepper and serve.

TIPS: This sauce will also go well with grilled fish such as salmon, halibut or swordfish.

Best Barbecue Sauce

Our friends at More Than Gourmet came up with delicious recipe using their More Than Gourmet Demi-Glace Gold. A premier reduction sauce made from the bones of veal and beef, water, seasonings, and wine.

In case you are not familiar with the term reduction it is a process of roasting and cooking of bones and other ingredients usually for 24 hours. They like to cook their sauces in the French classic method. One taste and you can tell the difference, besides when you read the ingredients you know the quality is in the sauce.

Because we sell the entire More Than Gourmet product line of demi glace and stock on our website www.clubsauce.com we asked if we could use or adapt some of their recipes using their products.

Well viola!

Here is a recipe they call Best Barbecue Sauce that we are suggesting you try as the grilling season gets underway. As always with many recipes follow the ingredients and the steps to create the sauce. Once it is complete it is easy to adjust with a touch more heat like cayenne pepper or a little sweeter with a pinch more sugar. These are easy changes to fit your own palate. Read more