Friday, August 9, 2013

Goat Cheese & Pancetta Chicken served with Sweet & Spicy Brussels Sprouts

CHICKEN STUFFED WITH PANCETTA & GOAT CHEESE (adapted from a recipe I found in a french recipe magazine called "5 ingrédients - 15 minutes")
4 chicken breasts
1/2 c. pancetta or bacon, diced
1/2 c. goat cheese
1/2 tsp. lemon zest
1 tbsp. fresh chives, chopped

In a frying pan, brown pancetta till crispy. (Save the grease for cooking the brussels sprouts.) Combine with goat cheese, lemon zest, and chives. Slice open chicken or pound it flat, and spread cheese mixture on top. Place in baking dish and cook at 375 F for 15-20 minutes.

20-25 brussels sprouts, outer leaves peeled, stems removed, and sprouts cut in half
1 red onion, sliced
1-2 tbsp. Epicure's Sweet & Spicy Mustard
1 tbsp. honey
salt & pepper

Use the pan that you browned the pancetta in. Heat the grease over medium-high heat. Add brussels sprouts and red onion, and stir in mustard and honey. Season with salt & pepper. Let the veggies carmelize a bit before stirring them up, and after about 5 minutes you can reduce the heat and cover the pan, cooking until brussels sprouts are tender. 
This meal was perfect! Definitely one of my new favourites, and so easy to make.
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