Herbed Chicken Breasts with Basil-Chevre Ravioli
HERBED CHICKEN BREASTS WITH BASIL-CHEVRE RAVIOLI
Serves 6
6-8 oz boneless chicken breasts with skin
1 T rosemary, minced
1 T thyme, minced
4 large garlic cloves, minced
¼ c extra-virgin olive oil
Kosher salt and freshly ground pepper
4 T unsalted butter
2 shallots, thinly sliced
2 T basil, sliced
2 T baby spinach, chard or arugula, finely chopped
8 oz soft goat cheese
1 package wonton wrappers
2 lb green & yellow beans, trimmed and blanched
1/2 c Kalamata olives, pitted
Mix together 2 T olive oil, half the garlic and the herbs. Rub the chicken with the mixture, cover and refrigerate for four hours.
Melt 2 T butter in a sauté pan, add shallots and remaining garlic and cook until translucent, 2-3 minutes. Stir in spinach and basil and cook just until wilted. Stir in goat cheese and season with salt and pepper. Place in a pastry bag fitted with a plain ½” tip. Line a baking sheet with plastic wrap. Lay out 4 wonton skins on a work surface and lightly brush the edges with water. Pipe a scant teaspoon of filling in the center of each wrapper and fold to form triangles. Press the edges to seal and transfer to the baking sheet. Repeat to make about 48 ravioli. Cover tightly with another sheet of plastic wrap.
Bring the chicken to room temperature and grill for about 7 minutes a side. Let rest about 10 minutes. Cook the ravioli in a pot of boiling salted water until al dente, about 5 minutes. Drain. Heat remaining 2 T butter and 2 T oil in a sauté pan. Add ravioli, beans and olives and heat through. Place in warmed bowls and top with chicken. Serve with DeLoach Pinot Noir.