Stuffed Tahini Chicken Breast And Raspberry Tartlets

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.