By Trish Wesevich
4 Boneless Chicken Breasts
4 slices Proscuitto, very thin
6 ounces Texas Chèvre (goat cheese)
2 ounces Cream Cheese
1 ounce Fresh Thyme, chopped
1 ounce Fresh Chervil, chopped
1 Pear, peeled and cut into pieces
1 cup Yellow Onion, chopped
¼ cup White Wine Vinegar
½ cup Coconut Sugar
1 tablespoon Lemon Juice
Salt and Pepper, to taste
Preheat oven to 350℉. Using a sharp knife, cut a pocket in the underside of the chicken breast in the thick part. Use the tip of the knife and push your way into the chicken breast creating a pocket.
Place the chèvre and cream cheese in a mixing bowl with the chopped herbs and let come to room temperature. Mix when softened.
Carefully spoon, or use a pastry bag and pipe, the mixture into the chicken pocket. After all four breasts are filled, wrap them in thin pieces of the prosciutto.
Heat a sauté pan on medium high heat. Place a small amount of oil in the pan to coat. Once the pan is hot, place wrapped chicken breasts in the pan and sear until prosciutto crisps (about 7 minutes on both sides).
Place pan with chicken in the oven to finish cooking.
Make the compote: Heat a medium sauté pan. Place 1 tbsp oil in the pan. When hot, add pear pieces and chopped onion to the pan. Sauté until they are caramelized. Once desired color is achieved, add the white wine vinegar and the lemon juice. Then add the sugar. Cook until desired consistency and add water if necessary. Season with salt & pepper to taste.
Remove chicken from the oven. Rest on a cutting board for 10 min. Cut in half so cheese can be seen. Plate and top with compote.