from Jason McHugh at Cooking School of the Rockies
For the Salsa Verde:
6 cloves garlic, peeled and chopped
1/2 cup fresh parsley, stemmed and chopped
3 tablespoons basil, stemmed and chopped
1 tablespoon tarragon, stemmed and chopped
2 tablespoons capers, chopped
1/2 cup extra-virgin olive oil
salt and pepper to taste
optional 2-3 anchovies, minced
For the Chicken Breasts:
4 chicken breasts, skin removed
1/2 cup Haystack Mountain Smoked Chèvre
1/2 cup Haystack Mountain Goat Ricotta
2 red peppers, roasted, peeled and minced
4 scallions, minced
olive oil
salt and pepper
Make the Salsa Verde the night before serving or several hours before serving by mixing the ingredients together.
Preheat oven to 350°F. Lightly pound the breasts at the thickest part. Grate or crumble the cheeses together and add the red pepper and scallions. Season with salt and pepper and mix well.
Stuff each breast with 1/4 of the cheese mixture. Roll the chicken breast up, folding in the excess meat around the cheese. Lightly oil a baking sheet and place the breasts, seam side down, on the pan. Brush with oil and season with salt and pepper.
Bake the breasts for 20-30 minutes or until firm to the touch. Remove from the oven, slice thinly on the bias and serve with Salsa Verde.
