Wednesday, December 31, 2008

Stuffed Chicken for New Year's

For some reason, I never understand why people find such happiness fussing over the New Year's. It's another year, it's getting older, being slower and growing grey hairs. It's not a very happy moment for me, really. One of the good things though, is that I get an excuse to pig out and enjoy copious amounts of alcohol. Except that because I'm ONE year older, my liver is starting to shrivel to the size of a sorrel mushroom and I can't seem to hold my liquor that well anymore.

Which is why I'm spending the night in. Some Amanda alone time with a glass of wine, some Robert Downey Jr. and trying to stop my dog from invading the rubbish bin. I probably won't stay awake till 12am considering the fact that I've had quite a lot of green tea ice cream and a humongous glass of Riesling, but Happy New Year's all the same! I'll be sitting here with my swansong to 2008, typing a recipe that incorporates all my favourite ingredients and listening to The Walkmen sing 'In The New Year'. Tonight I made chicken stuffed with thyme, goat cheese, crème fraîche and prosciutto (those are the things I ALWAYS have in my fridge) and served with an apple, spinach and raisin salad.

There's really nothing else I would rather have. Except maybe a slice of chocolate cake... Happy 2009! Whee!

Goat Cheese and Thyme Stuffed Chicken Breasts
Serves 2

1 piece chicken skinless and boneless chicken breast
2 tablespoons goat cheese (room temperature)
1 tablespoon crème fraîche
1 teaspoon dried thyme
2 slices good quality prosciutto
Fresh black pepper and pinch of salt

In a medium bowl, mix together the goat cheese, crème fraîche, thyme, pepper and salt together.

Make a slit lengthwise in the side of the chicken. Stuff it with the cheese mixture. Prick the surface of the chicken all over with a fork then wrap the chicken with the slices of prosciutto.

Heat a non-stick pan with one tablespoon of olive oil. Sear the chicken for about 5 minutes on each side on medium heat until it is no longer pink and the prosciutto is crispy. Turn the heat up to high for about a minute to reduce any of the juices in the pan. Slice the chicken width-wise and serve with the cheese reduction from the pan.


test it comm said...

That chicken looks tasty!

Happy new year!

Anonymous said...

I can relate to your view of the new year - even though it's nice knowing we're saying goodbye to 2008, all it means is there's ANOTHER year, full of ups and downs (hopefully more ups!). Happy New Year - your chicken looks really delicious and a good way to welcome the new year. :)

Kirby! said...

I feel similar about celebrating New Year's Eve... year after year, I felt like the evening was always a big letdown because there was so much buildup for it to be this insanely fun night... I still go out, but my friends and I always keep it low-key. Plus, I don't drink as much as I used to on New Year's Eve anymore because I realized that waking up feeling like shit run over is not the best way to start a new year!! Spending the evening with a nice bottle of wine, good grub, and the DVD player sounds not too shabby :)