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