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FareShare Gazette -- December2009 Recipes

Make FareShare Gazette -- December2009 Recipes at home with Butter, Olive Oil, Red Onions, Balsamic Vinegar, and Granulated Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 2 cup
• 2 tbsp
• 2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Using a thin-bladed knife (such as a paring knife or filleting knife), form a pocket in the chicken breast starting at the thickest end of the breast.

2. 2

   Be careful not to slice through the sides, top or bottom.

3. 3

   Set aside.

4. 4

   Fit a piping bag with a straight tip** and fill with the goat cheese.

5. 5

   Pipe the filling into the pocket of each chicken breast.

6. 6

   Lay the stuffed breast on a baking tray, roasting pan or casserole dish and season lightly with salt and pepper.

7. 7

   Brush each one with melted butter.

8. 8

   Add a few ounces of water to the tray, pan or dish and bake at 375 F for 20 to 30 minutes, until the chicken is fully cooked and a thermometer inserted into the flesh reads 165

9. 9

   F. Remove from the oven and slice each breast diagonally in three and serve with Onion Marmalade.

10. 10

    If you don't have a piping bag, take a Ziploc bag and cut a small slit across one corner.

11. 11

    Place goat cheese in bag and squeeze through the slit into the chicken breast.

12. 12

    In large skillet, heat oil over medium heat.

13. 13

    Stir in onions, vinegar, sugar, thyme, sage and salt; cover and cook for 5 minutes.

14. 14

    Reduce heat to low; cook, stirring occasionally, for about 40 minutes or until completely softened.

15. 15

    Refrigerate for up to 1 week.

16. 16

    This condiment is great with cheese and crackers.

17. 17

    Yields approximately 2 cups.