MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Balsamic Goat Cheese Stuffed Chicken Breasts
Categories: Five, Poultry, Cheese, Vegetables
Yield: 2 Servings

1 ts Olive oil
1 Shallot; fine diced
1 c Balsamic vinegar
4 Chicken breast halves;
- skinned, boned
2 oz Goat cheese; divided

Preheat oven to 350┬║F/175┬║C.

Heat olive oil in a skillet over medium heat; cook and
stir shallot until translucent, about 5 minutes. Pour
balsamic vinegar into skillet and bring to a boil. Reduce
heat to low and simmer until balsamic vinegar mixture is
reduced by half, about 10 minutes. Stir often.

Cut chicken breasts from one side through the middle
horizontally to within one-half inch of the other side.
Open the two sides and spread them out like an open book.

Spread half the goat cheese onto one half of each chicken
breast and drizzle 1/3 of the reduced balsamic vinegar
mixture over the goat cheese. Close the chicken breasts
over the goat cheese and secure with toothpicks. Arrange
chicken into a baking dish. Drizzle with remaining 1/3 of
the balsamic reduction.

Bake in the preheated oven until the chicken is no longer
pink inside, the filling is hot, and the juices run clear,
30 to 35 minutes.

Recipe By: Amber Maechler

RECIPE FROM: http://allrecipes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Victor Scargle's Mushroom & Goat Cheese Phyllo Triangles
Categories: Pastry, Apprtisers, Cheese, Mushrooms
Yield: 32 Servings

1 lb Portobello mushrooms
4 oz + 4 tb unsalted butter;
- melted
1 md Shallot; minced
1/2 lb White button mushrooms;
- stemmed, caps sliced 1/4"
Salt & freshly ground pepper
2 cl Garlic; minced
1/4 c Coarse chopped flat-leaf
- parsley
2 ts Fine chopped thyme
1/2 c Fresh mild goat cheese
8 Sheets of phyllo dough;
- thawed

Stem the Portobellos and cut the caps in half. Using a
sharp paring knife, cut off the black gills from the
undersides of the caps. Slice the caps crosswise
1/4-inch thick.

Melt the stick of butter in a large skillet. Add the
shallot and cook over low heat until softened, about 4
minutes. Stir in the Portobello and white button
mushrooms and season with salt and pepper. Cook over
moderate heat, stirring occasionally, until the
mushrooms are tender and their liquid has evaporated,
about 10 minutes. Stir in the garlic, parsley and thyme
and cook for 2 minutes longer, stirring. Transfer the
mushroom mixture to a food processor and pulse to a
coarse puree. Scrape the puree into a medium bowl, stir
in the goat cheese and season with salt and pepper. Let
cool.

Set the oven to 400ºF/205ºC.

Lay 1 sheet of the phyllo dough on a work surface; keep
the rest covered with damp paper towels. Brush the
phyllo sheet with melted butter and cut it lengthwise
into 4 even strips. Place 1 level tablespoon of the
mushroom filling in a corner of one of the strips, about
1/2 inch from the top. Fold the corner down to form a
triangle. Continue folding the triangle onto itself,
across and down, until you have a neat phyllo triangle.
Set the triangle on a large rimmed baking sheet. Repeat
with the remaining phyllo, melted butter and mushroom
filling. Brush the triangles with melted butter and bake
for about 20 minutes, or until browned and crisp. Let
cool slightly before serving.

RECIPE FROM: https://www.foodandwine.com

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