Glorious goat cheese cooking class - part 1 - Dairy Foods

I attended my third Whole Foods cooking class yesterday called "Glorious Goat Cheese". It was glorious, indeed. Chef Ani was awesome as usual, her recipes were amazing and all the food was delicious. The chicken recipe posted below is really incredible. It is rich, savory and introduced me to some ingredients I don't usually cook with (like leeks).

Leek and Goat Cheese Stuffed Chicken (recipe credit to Chef Ani Loizzo of Whole Foods)

Ingredients

4 boneless skinless chicken breasts
1 tablespoon each whole milk and olive oil
1 medium sized leek, thinkly sliced
2 ounced pata de cabra (goat cheese), cut into a smll dice
1 teaspoons fresh thyme
1/4 cup each chicken broth and dry white wine
2 tablespoons pine nuts, toasted

Directions

Heat one tablespoon of the olive oil in a large cast iron skillet over medium heat. Add leeks and saute until soft, about five minutes. Set aside to cool briefly, then combine with pata de cabra, milk, thyme and pine nuts. Seaon with salt and pepper to taste. Cut a slit in the thickest part of each chicken breast with a pairing knife. Stuff chicken with mixture and season the breast with salt and pepper.

Wipe pan clean and add remaining tablespoon of olive oil. Sear chicken breast side down five minutes, then flip chicken and cook ten more minutes, or until chicken is 165 degrees and opaque all the way through. Remove to a plate or serving platter, cover with foil and let stand while you finish the sauce. Add wine to pan and whisk, scraping any browned bits off the bottom as you go. Add chicken broth and bring to a simmer. Simmer until it coats the back of a spoon, about five minutes. Serve over chicken. Serves 4.

Stay tuned for tomorrow's recipe, goat cheese tartlets with olivada.