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How to make it

  • Mix the Mustard, Goat Cheese, Garlic powder, and a dash of salt and pepper in a bowl. The consistency should be pasty and sticky.
  • Take the Chicken breasts and cut a deep slit in each one to make a pocket. Spoon the above mixture into the pocket. Spread excess on the outside of the Chicken.
  • Place the flour on a plate and roll the chicken in it to coat.
  • Put Olive Oil and Butter in a deep pan with a lid or a dutch oven. Put on top of stove over a medium flame. When the oil is hot sear the Chicken, about 2-3 minutes a side.
  • After both sides of the Chicken are browned pour the Water into the pan, bring to a simmer and cover. Lower flame to low and cook for about 30 minutes untill throughly done, but tender.
  • Remove Chicken to a plate and reduce the liquid to make pan gravy. You can add a pinch more flour to thicken the sauce.
  • EXCITING EXTRAS: For a special touch you can add a few spoons of Cognac while making the sauce. You can also add some Creme Fraiche for a silky smooth gravy. Put both in and your guests may never leave.

Reviews & Comments 4

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  • aegeansea 5 years ago
    I know I'll love this! high 5 to you!
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    " It was excellent "
    mystic_river1 ate it and said...
    This is scrumptious! JM
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    " It was excellent "
    invisiblechef ate it and said...
    Loved stuffed chicken!! do you like thin sliced prosciutto? mine is usually stuffed with the feta and prosciutto. I really like the mustard addition ( and the cognac)
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    " It was excellent "
    wolfpackjack ate it and said...
    Great post Lambo.... thanks...dave
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