Stuffed Chicken Breasts Poached in Lemon and Dill Butter
Poaching chicken helps to retain moisture and flavour, which makes this simple but gourmet dish a star for any dinner entrée.
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Cooking tools:
- Instant-read thermometer
- Meat tenderizer
- Butcher's twine
- Toothpick
- Saucepan
- Stove
- Oven
- Slotted spoon
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving platter
Ingredients
- 12 (180 g) STIRLING - Butter Medallions, lemon dill, divided
- 10 oz (300 g) SALERNO - 100% Goat's Milk Cheese, crumbled
- 1 cup (250 mL) dry white wine
- 1 cup (250 mL) chicken broth
- 12 boneless skinless chicken breasts, pounded to 1/4-inch (5 mm) thickness
- 2 tsp (10 mL) salt
- 2 tsp (10 mL) pepper
- 6 oz (175 g) baby spinach
- 2 cups (500 mL) whole roasted red peppers, cut into ¼ inch (5mm) strips
- 1/4 cup (60 mL) HEWITT'S - 35% whipping cream
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