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Stuffed Tahini Chicken Breast And Raspberry Tartlets

https://pixabay.com/en/food-chicken-roll-499543/

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
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