John Myers
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Chicken Breast Covered with Goat Cheese with Caramelized Thyme Pears
The perfect chicken breast covered with goat cheese with caramelized thyme pears recipe with a picture and simple step-by-step instructions.
Chicken breast covered with goat cheese
- 2 Chicken breasts
- 150 g Goat camembert
- 1 Egg yolk
- 2 tbsp Breadcrumbs
- 1 tsp Pink pepper berries
- Salt
- Pepper
- Oil
Caramelized Thyme Pears
- 2 Pears
- 1 tbsp Butter
- 2 tbsp Raw cane sugar
- 150 ml Dry white wine
- 1 tsp Freshly plucked thyme leaves
- Fleur de sel
Chicken breast covered with goat cheese
- Thinly cut the rind of the goat cheese camembert and then finely dice the camembert and place in a bowl, add the egg yolks and breadcrumbs. Roughly crush the pink pepper berries in a mortar and add them as well and now work everything with a fork to a homogeneous mass.
- Preheat the oven to 180 degrees. Salt and pepper the chicken breasts on both sides and sear them in a pan with a little oil, then place in an ovenproof dish and brush with the goat cheese mixture and cook in the oven to the end (pressure test).
Caramelized Thyme Pears
- Peel, quarter and core the pears and cut into wedges. Melt the butter in a pan, then add the sugar and stir. When the sugar has dissolved and a light brown caramel has formed, add the pear wedges and let them caramelize for about 3 minutes while turning.
- Then deglaze with the white wine and boil it down over medium heat until a very thick syrup has formed, which has really nicely wrapped around the pear wedges. Now add the thyme leaves and season with fleur de sel.
finish
- Arrange the chicken breast with the caramelized pear wedges on a plate. We also had homemade french fries – see my KB: meatballs with curry sauce and french fries
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