Goat Cheese & Basil Stuffed Chicken Breasts with Peaches in White Wine

Tomorrow is the first day of fall, and I am realizing that these beautiful peaches are not going to be around much longer. So tonight we used peaches and bright summery fresh basil in our dinner as we said goodbye to summer.

Goat Cheese Stuffed Chicken with Peaches in White Wine Sauce

Phil's response to this dinner was: "This is ridiculous. I hope you wrote this one down." So now I'm writing it down and hoping your family will like it too.

Serves 2

1 1/4 cups good white wine

1/2 cup chicken stock

1 sprig thyme

1 teaspoon honey

1 tablespoon unsalted butter

1 peach, cut into half slices (does that even make sense?)

2 small chicken breasts (ours were very large, so we only ate half a breast each)

4 oz. goat cheese

1/4 cup chopped fresh basil

2 tablespoons extra virgin olive oil

couscous

Make the white wine sauce:

Simmer wine, stock, thyme, and honey over medium heat for 25 minutes, until reduced by half. Discard the thyme sprig. Remove from heat and stir in the butter and peaches. Season with salt and pepper if desired.

Place chicken breasts between two sheets of wax paper and pound until 1/4 inch thickness. I didn't have a meat mallet so I used a heavy flashlight. I don't recommend that method though. Season chicken with salt and pepper.

Stir together the goat cheese and basil. Spread a log of cheese lenghthwise over the center of the chicken breasts, and roll the chicken. Secure with kitchen twine or toothpicks. Heat the olive oil in a large frying/sautee pan over medium high heat. Brown the chicken on all sides until cooked through.

While chicken is cooking, cook some couscous. It only takes 5 minutes and will soak up all the juices.

Place chicken on top of couscous, and spoon peach white wine sauce over the top. Garnish with fresh basil.