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.
Prep Time: 15 minutes
1 1 lb. Pizza Dough Ball (from store or pizza shop)
1 4oz. Pkg. Haystack Smoked Applewood Goat Cheese
3 T PRIMO Raspberry Habanero Preserves***
2 C Packed Baby Arugula or Watercress
1/4 lb. Prosciutto- thinly sliced (optional)
Extra Virgin Olive Oil, Sea Salt & Black Pepper
Preheat oven to 375F. Press and form dough with a roller pin to desired thickness, making sure rolling surface is coated with flour. Spread the preserve evenly on the dough then crumble the goat cheese. Place dough in a pizza pan and place in oven for 12- 15 minutes, or until done to desired crispness. Remove from oven and place Prosciutto slices on top. Meanwhile, toss arugula (or Watercress) with olive oil, add salt and pepper to taste and distribute over cooked pizza.
***Available at www.clubsauce.com
Transfer pizza to a cutting board and slice. Enjoy with any one of these festive wines: Champagne or Prosecco. It also pairs great with Amber Lager and Pale Ale.
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
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.
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.
To continue my journey in sauces, let’s discuss Wine Sauces—these are often referred to as a foundation sauce. Because let’s face it, you have to begin somewhere, and you wouldn’t build a house without a strong foundation… a great sauce is no different really.
A good foundation sauce is a basic sauce from which you can make many, many sauces and even soups and chowders. Whether you prefer to start with a red wine sauce or a white wine sauce, you can use these basic sauces as a starting point for a wide variety of flavors!
You know I am a fan of saving time, so I suggest starting with More Than Gourmet’s ready to use selection of wine sauces and build from there.
White Wine sauce is also called Veloute sauce and is one of the more famous “Mother Sauces” … For example starting with a Veloute, you can add eggs and heavy cream to thicken the sauce and then season with lemon juice, salt and pepper, and voila! You have a delicious Allemande sauce for your poached eggs on Easter morning or over veal for an elegant dinner. The possibilities are truly endless… you can hone the flavor with classic or less standard additions: add a dollop of Dijon mustard and herbs to create a delectable mustard sauce (I like this with duck or chicken); add sautéed mushrooms for a perfect mushroom sauce over steak medallions; mince shallots, parsley and dices tomatoes for a fine Dulgere sauce, or squeeze some fresh citrus juice and zest for a light citrus sauce… both are magnificent with fish!
The same creativity flows with Red Wine sauces as well and the Red Wine Foundation Sauce from More than Gourmet is so finely made (as is the White Wine Sauce), it retains the aroma and flavor of the red wine, savory beef and butter used in its preparation. You can even taste the subtle notes of mushrooms and onions… you can taste the freshness of this dare I say, perfect ready-made sauce! Once you indulge, you will never go back to making it yourself… there is simply no need!
Let More Than Gourmet do the time intensive work for you and get on with life and eating divinely!!