Yield: 4 servings
1 tablespoon olive oil
1 cup finely chopped yellow onion (about 1/2 large onion)
2 small cloves garlic, minced
1 tablespoon chopped fresh sage leaves
Salt and freshly ground black pepper
1/4 cup dried apricots (about 2 ounces), plumped in hot water, drained,
and cut into 1/4-inh pieces
1/2 cup fresh goat cheese (2 to 3 ounces), (or use fromage blanc or
softened cream cheese)
2 whole boneless, skinless chicken breasts (about 2 pounds total), each
cut in half lengthwise
1 egg, lightly beaten
1 cup Japanese panko crumbs or use toasted coarse bread crumbs
5 tablespoons unsalted butter
2 tablespoons white wine
1/2 cup unsalted chicken stock
Whole fresh sage leaves, for garnish
Preheat the oven to 400 degrees F.
In a medium-size saute pan, heat the olive oil over medium-high heat.
Add the onions and cook for 5 minutes. Turn the heat down to medium and
add the garlic. Cook for 5 minutes, stirring frequently. Don't let the
onions and garlic brown. Next, add the chopped sage and salt and pepper
to taste, and cook until the onions are translucent, 5 to 10 minutes.
Add the apricots and cook until heated through, 5 minutes. Remove the
pan from the heat and let cool for 10 minutes. Thoroughly mix in the
goat cheese and set aside. (This can be made up to 24 hours in advance
and refrigerated. Bring to room temperature before stuffing the chicken
breasts.)
Place each chicken breast between 2 pieces of plastic wrap. With a
kitchen mallet, a cleaver, or a heavy tin can, such as a can of
tomatoes, pound the breasts until they are between 1/8 and 1/4-inch
thick. (They will not roll easily if they are too thick.) Season with
salt and pepper.
Spread about 1/4 cup of the stuffing down the center of each chicken
breast. Fold up the short ends of the chicken breast, and then roll one
long side jelly-roll-fashion to the other side. Tie the ends with string
to secure them. Place the egg in a shallow bowl and the panko crumbs in
another shallow bowl. Dip the chicken in the egg, and then roll in the
panko crumbs until completely coated. In an ovenproof saute pan, melt 4
tablespoons of the butter over medium-high heat. Place the chicken in
the pan and brown on all sides, about 8 minutes. Then put the pan in the
oven and bake until the chicken is a deep golden color and firm when
pressed, 10 to 12 minutes.
After the chicken breasts come out of the oven, remove the strings and put them on a warmed platter; tent with foil. Next, place the pan over high heat and deglaze it with the wine. Boil until reduced to about 1 tablespoon, 1 to 2 minutes, and then add the chicken stock. Boil until reduced by half, 3 to 5 minutes, and add salt and pepper to taste. Remove from the heat and swirl in the remaining 1 tablespoon butter.
Cut each breast in half crosswise and place one half on its side on the plate. Lean the second half against the first, facing down. Alternatively, slice breast into even slices. Drizzle with the sauce, garnish with sage leaves, and serve immediately.