Chicken Oka

[Stampie]

* I've reposted this from the NET where Lisa (NewFinnLoper) originally posted this recipe.


...This takes me about 30 minutes to make

Chicken Oka
CHICKEN
- 4 skinless boneless chicken breasts
- 4 oz Oka cheese, cut into 4 pieces
- 4 Sprigs thyme, chopped

SAUCE
- 1 tb Chopped parsley
- 2 cloves Garlic, minced
- 3 tbsp Vegetable oil
- 2 tbsp chopped chives
- 1/2 cupBaco Noir (red wine) if I'm making it for a regular supper I'll add cooking sherry or omit this altogether
- 1 c Chicken Stock

Preheat oven to 400F. Combine Oka and thyme. Make a slit in chicken breast and stuff a piece of Oka into each breast. Heat oil in ovenproof skillet on medium-high. Sear breast, skin side down until golden, about 2 minutes. Place skillet on bottom shelf of oven and roast for 12 minutes or until juices are clear. Remove breasts and keep warm. Discard all but 1 tablespoon fat from skillet. Place pan on high heat; add shallot and garlic. Saute 1 minute then add wine and reduce by half, about 3 minutes. Add stock and reduce until half a cup remains, about 6 to 8 minutes. Remove from heat and swirl in butter and chives. Place chicken on plates (with other side dishes you are serving) and drizzle the sauce over...

[Avis]

Sounds yummy!! I have a question: the recipe calls for "boneless, skinless chicken breasts," but later on, it says to sear the chicken skin-side down. Which is it? Probably would be tastier and prettier with the skin on.

[NewFinnLoper]

I have used both....but tend to stick to skinless...No reason other than most of the chicken we buy is boneless/skinless...

Not a huge difference I found..