recipe courtesy of Ken Fanning, J. Lohr Paso Robles Wine Center staff
Prepare chicken breasts for stuffing by rinsing and drying with towel. Carefully using a small sharp knife, ease the blade into the top end of the breast at its thickest part. Gently work the small sharp knife into the breast in such a manner as to create a small pocket within the breast, while at the same time, maintaining a small entry in which the stuffing will be inserted with a teaspoon. When complete, keep chilled while stuffing is prepared.
- 4 natural breasts of chicken (lower wing bone on French style, with skin on optional)
- 6 Tbsp extra virgin olive oil
- 1 medium shallot – finely chopped
- 1 clove fresh garlic – finely minced
- 2 tsp fresh thyme – finely chopped
- 1 cup mushrooms (chanterelle, porcini, white, etc.) – thinly sliced
- ¼ cup lightly toasted walnuts – medium chopped
- 6 oz fresh goat cheese - crumbled
- ½ cup J. Lohr Late Harvest White Riesling 
- 1 Tbsp white balsamic vinegar
- ¾ cup low sodium rich chicken stock
- 3 Tbsp sweet whole butter (preferably Plugra)
- Salt & pepper to taste
Prepare the stuffing. In a sauté pan add 2 tablespoons of olive oil, caramelize the shallot, add the garlic near the end and just as the aroma of the garlic is released, add the fresh thyme and stir. Remove from heat to cool. In a separate sauté pan, add 2 tablespoons of olive oil and cook the mushrooms until golden and moisture removed. Season with salt and pepper and remove from heat to cool. In a large bowl, mix the goat cheese, shallot mixture and mushrooms just until blended yet not over mixed. Check seasoning and if necessary. Season to taste.
Stuff the breasts equally with the shallot, goat cheese and mushroom mixture filling them nicely. Chill for 30 minutes. Preheat oven to 375 degrees. In a large sauté pan, add 2 tablespoons of olive oil and sear the chilled breasts until golden on both sides. Transfer to oven safe pan and roast in oven for 12 – 14 minutes until sizzling and cooked through hot.
Using the sauté pan from browning the chicken and reducing the heat, add the white balsamic vinegar and J. Lohr Late Harvest White Riesling, deglazing the fond (golden proteins at the pans bottom) and reduce to 1/3. Add rich chicken stock and reduce to ½. Reduce heat to slight simmer (low) and add the whole butter, melting. Season to taste and set aside on warm part of stove. Remove cooked chicken and slice on bias into 4 slices with bone neatly connected.
Serve sliced chicken slightly separated on parsnip smashed potatoes, fresh cooked collard greens and top with ¼ quarter portion of the J. Lohr Late Harvest White Riesling  butter sauce.