• Ingredients: 23
  • Serves: 2

Chicken with goat cheese and chives with olive oil, dry white wine, canned low-salt chicken broth.

Ingredients

Sauce

Fish

  • 1/2 cup pecans
  • 1 1/2 teaspoons chopped fresh tarragon or 1/2 tsp. dried
  • 1 1/2 teaspoons chopped fresh basil or 1/2 tsp. dried
  • 1 tbsp. butter, room temperature
  • 4 6-ounce salmon fillets

For the pork:

  • 2 pork tenderloins, about 1 1/2 lb. each
  • 2 tbsps. mild vegetable oil, such as canola
  • Salt and freshly ground black pepper

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Using meat mallet or rolling pin, pound chicken breasts between sheets of waxed paper to scant 1/2-inch thickness, forming rectangles about 6 inches by 3 inches.

    For this step you will need

  2. Step 2 Mound half of cheese mixture about 2 inches from 1 short end of each chicken piece. Fold short end over cheese mixture.

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  3. Step 3 Continue to roll up chicken, enclosing cheese mixture. Skewer packets closed with toothpicks. Sprinkle chicken generously with pepper.

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  4. Step 4 Heat oil in heavy small skillet over medium heat. Add chicken to skillet and cook until light brown on all sides, about 8 minutes.

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  5. Step 5 Transfer chicken to plates. Increase heat and boil pan juices until reduced to 1/3 cup, about 2 minutes.

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Nutrition information

Calories 400 Carbohydrates 2 g (1%)
Fat 16 g (24%) Protein 54 g (107%)
Saturated Fat 4 g (20%) Sodium 338 mg (14%)
Polyunsaturated Fat 2 g Fiber 0 g (1%)
Monounsaturated Fat 7 g Cholesterol 156 mg (52%)