Even though this stuffed tahini chicken breast and raspberry tartlets is such a simple meal, it is still looks, tastes and feels extravagant.
Have This!
For Chicken:
- Two chicken breasts, cut in half and pounded into 4 cutlets
- Sea salt
- Freshly ground pepper
- Eight oz soft goat cheese, room temp (so it’s soft and spreadable)
- Two cups chopped spinach
- Two tsp tahini
Cream Sauce:
- A cup heavy cream
- One Tablespoon butter
- Two teaspoon flour
- A Tablespoon fresh dill
- Sea Salt
- Freshly ground pepper
- A Tablespoon Capers
- One teaspoon fresh lemon zest
Do This!
- Preheat oven to 400 degrees and place rack in upper third of the oven. Cover rimmed baking sheet with parchment paper
- Make cutlets by cutting breast in half widthwise, placing between plastic or parchment paper and pounding with a rolling pin till chicken is about a 1/4 inch thick.
- Season one side lightly with sea salt, tahini, and pepper.
- Turn seasoned side down and use a spatula to spread soft goat cheese on the unseasoned side.
- Top with chopped spinach. Roll up chicken breast and stuffing and place seam side down on a parchment covered rimmed cookie sheet.
- Place in oven and cook for 35 minutes. If chicken breast is really large you may need to cook 5 minutes longer. While chicken cooks prepare cream sauce and asparagus.
- Place saucepan on medium/high heat. Add butter, when melted, add flour and whisk until smooth.
- Slowly add cream while whisking. When cream thickens a bit, turn off heat.
- Add a few turns of freshly ground pepper, a few pinches of sea salt, lemon zest and chopped dill.
- Add capers and reheat right before serving. If sauce thickens too much just add a little more cream to thin it out.
Summary
Recipe Name
Stuffed Tahini Chicken Breast And Raspberry Tartlets
Author Name
TM
Published On
Preparation Time
Cook Time
Total Time