MARINATED CHICKEN
BREASTS STSTUFFED WITH
SPINACH AND GOAT CHEESE

Chicken

8 ounces fresh basil leaves (stems removed)

5 garlic cloves, peeled

1 cup olive oil

8 5- to 7-ounce boneless, skinless chicken breasts

8 ounces softened goat cheese

3 shallots, minced

8 ounces fresh spinach

1/2 cup heavy cream

Vegetable oil

Sauce

1 tablespoon butter

1 quart heavy cream

8 ounces Brie cheese, rind removed and cut into pieces

2 pounds button mushrooms, stems removed and roughly chopped

Salt and pepper to taste

Rice

1 cup basmati rice

1 1/2 cups water

1 teaspoon saffron

1 tablespoon butter

Pinch salt

1/2 pound fresh snow peas, blanched

For the chicken, combine the fresh basil, garlic cloves, and olive oil in a blender and blend until smooth. Put the chicken breasts in a large bowl and pour the olive oil mixture over them. Toss the chicken, making sure that it is thoroughly coated. Cover with plastic and refrigerate for 2 hours.

Combine the goat cheese, minced shallots, and spinach in a large mixing bowl and beat on medium-low speed of a mixer. Add the heavy cream a little at a time until the mixture is loose enough to pipe through a bag.

Remove the chicken from the refrigerator. With a boning knife make a small incision in the chicken breast on the thick end, about 1 1/2 inches wide. Insert the knife about 3 inches and make a cavity for the stuffing, being sure not to puncture the meat. Place the spinach and goat cheese mixture in a piping bag. Insert the piping bag into the cavity and squeeze the filling into each breast. Secure the opening with a toothpick.

Preheat the oven to 350°. Over high heat cook the chicken in a small amount of vegetable oil in an ovenproof sauté pan (nonstick pans work best). Place the chicken in the pan and cook until brown. Flip the chicken over and brown the other side. Place in the oven for 10 to 12 minutes.

For the sauce, in a large saucepot melt the butter. Add the heavy cream and Brie and cook over low heat. Reduce the sauce by one-fourth. Pour the sauce into a blender container. Add the mushrooms. Purée the sauce, covering it with a towel to prevent burning. Add salt and pepper to taste.

For the rice, thoroughly rinse the rice. In a large saucepan add the rice, water, saffron, butter, and a pinch of salt. Bring to a boil and reduce to a simmer for 3 minutes. Cover and turn off the heat; let it stand for 15 minutes.

To serve, place a spoonful of the rice on one side of a plate. Put the snow peas on the opposite side of the plate. Offset the chicken on the plate so it is slightly on top of the rice. Ladle the cheese sauce over the chicken.

Makes 4 servings.