Apple and Agassiz Alpine Gold cheese stuffed breast of chicken with thyme scented jus; roast potato and summer squash (served 4-6)

6 breast of pasture raised chicken trimmed and cut to create a pocket

1T Agassiz butter

1T minced shallots

1 granny smith apple cored, peeled and diced

1T fresh thyme

4 oz Agassiz Alpine Gold cheese

Salt and pepper

 

  • Heat butter and sweat shallots; add apple, thyme, salt, and pepper; Sauté 2-3 minutes till apples beginning to soften. Remove, cool and add diced Alpine Gold ; stuff into chicken.
  • Sauté chicken in butter/oil mixture till brown and finish cooking in oven.

For thyme jus:

2 shallots, finely chopped2 sprigs fresh thyme
1/2 c. red wine
1 c. roasted chicken stock

  • Cook shallots in red wine until reduced to 1/4 the original quantity. Add 1 cup of chicken stock and simmer gently for 10 minutes. Strain

Roasted potatoes

1.5 lbs small red potatoes cut in half

¼ cup butter

¼ cup vegetable oil

Salt and pepper

  • Heat butter and oil in pan, add potatoes; season with salt and pepper
  • Place in 350 oven and roast 12-15 minutes till cooked through

Roasted squash

1.5 lbs baby summer squash; cut in half

¼ cup butter

¼ cup vegetable oil

Salt and pepper

  • Heat butter and oil in pan, add squash; season with salt and pepper
  • Place in preheated 350 degree oven and roast 8-10 minute or to desired doneness