Tonight’s dinner concept came about because I wanted chicken and cheese for dinner.
All day I toyed with different ideas – stuffing breasts with sausage and cheese, wrapping them in filo dough… There were ideas involving bacon… I even considered a chicken cheese-steak. I finally decided on wrapping the breasts in puff pastry after topping them with chevre. It was a good choice. And simple. Sometimes the most simple really is the best.
I cooked the chicken on top of the stove until it was about 90% done and let cool. I cut a puff pastry sheet in half and rolled it out a bit. I placed a hefty 1 ounce of herb chevre in the middle of each piece of dough, placed the chicken on top, and then folded everything together. It then went into a 425° oven for 20 minutes.
Meanwhile, I made a simple mushroom sauce with fresh mushrooms and a bit of beef broth and heavy cream. Cooked arugula and rice finished off the plate. There were lots of contrasts in flavors and textures and not a lot of need for more herbs and spices because of the chevre and the sauce. Fun food.