Chicken Breasts In Goat Cheese Black Truffle Oil Sauce

A fantastic, simple recipe that lets the flavor and texture of premium all-natural chicken (or pheasant or quail) really shine! Stuffed with fresh herbs and simply seared with butter and Black Truffle olive oil, we simmer these succulent breasts in tangy fresh goat cheese and Black Truffle Slices minced in cheese for mouthwatering taste. Serve with your favorite side – we love roasted potatoes, a Moroccan-style couscous or short-pasta like penne to really soak in the beautiful cheese sauce with White Truffle Salt.



  1. Add chopped Black Truffle Slices, garlic, parsley, rosemary and the oregano to a medium-sized bowl and mix to create a stuffing.
  2. Using your hands, place the stuffing in between the skin and the meat of each chicken breast. Season with Black Truffle Salt , and reserve.
  3. In a large pan, heat the butter on medium, then add the chicken breasts, skin down. Cook until nicely browned, and then turn them over.
  4. Carefully pour the chicken stock and wine into the pan with the chicken breasts as they continue to cook. After a couple of minutes, lower the heat to medium-low and remove the chicken breasts, putting them to one side on a warm plate. Add the goat cheese and White Truffle Salt for seasoning to the pan and use a whisker to mix it in with the remaining wine-chicken-stock broth, until it slowly turns into a sauce. Return the chicken breasts to the pan, covering and cooking for 2-3 more minutes.
  5. Plate the chicken and drizzle the cheese sauce and Black Truffle Oil over it. Serve with a choice of side, such as couscous, wild rice, roast potato or short pasta.

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