[video] Arugula and Goat Cheese Stuffed Chicken with Balsamic Orange Reduction Recipe
In this episode of Cooking Outside the Box, Cynthia shows us a kid-friendly, simple and delicious meal made from spring greens, goat cheese and chicken. She tops it all off with a tangy reduction of orange juice and balsamic vinegar. Recipe below.
The star of this show is arugula. This is one of my favorite, favorite greens. It’s got kind of a peppery, spicy taste, and it grows over and over and over all season long. It’s such a happy thing. Of course, it’s fantastic in a salad, but we’re going to do something different. It sounds a little fancy. So just take it easy, but we’re going to stuff chicken breasts with arugula and goat cheese, bake it, and then put a balsamic orange reduction drizzle on top. Wow! That’s like restaurant food.
First thing you do is get your chicken breasts ready to roll. How you do that is you take about a pound and a half of boneless, skinless chicken breasts. I bisect it. So let’s pound it. Let’s turn these little babies over and pound their other sides. These are pounded, and with a pound and a half of chicken, you’re going to end up with six or eight little canvases to make your beautiful stuff. I’m ready to stuff them.
So you are going to take each piece, and you are going to put a little smear goat cheese. This is an herbed goat cheese. Just a little smear. The most common mistake that people make when they’re stuffing things is putting too much in. We’re not going to make that mistake. There’s my goat cheese, and now I’ve chopped up some arugula. You could also use chopped up spinach in this, but I just love the arugula.
See it’s not too much in there. Going to start at the base, then you’re going to roll that little puppy up like this. And the next thing that happens is it takes a little egg bath, just to get it wet, and then a little breadcrumb bath. If you have gluten problems, you could use cornmeal, would be better. And it’s ready to bake.
These go in the oven, 375 degrees Fahrenheit, for about 25 to 30 minutes. If you want to be really safe, give them a little poke with your thermometer. For chicken it needs to be about 163 to 165 degrees.
While that chicken is baking in there, we are going to make our reduction. You take a half a cup of orange juice, a half a cup of balsamic vinegar, two tablespoons of honey. That’s it. I’m going to be very patient and let it bubble and simmer, just a little bit, until it reduces down by, at least a fourth, even better if you can be patient enough, by a half. What reduction is, is you’re simmering the water out of something, so that it concentrates. The flavors concentrate.
One of the things I love about this dish is that you cut it up into these little bite size pieces, and children love this. One of the things that we do with kids is we just give them too big of portions of food, and it’s overwhelming. They love little things, little pieces of food like that. On top of that, it’s prettier that way.
Now the piece de resistance, this drizzle. Oh my goodness. This is kind of a sophisticated taste; the balsamic reduction, and kids might be happy with it just plain like this, but I’m kind of crazy about it with this.
I like to end up with just a little bit too much of this reduction, because, let me tell you, if you put this with some olive oil, it makes a rockin’ salad dressing. Why not put the arugula stuffed chicken on arugula? There they are, friends together, at last. Arugula and goat cheese stuffed chicken, with balsamic orange reduction. That’s so good.