Ingredients Weight Measure
Dry white wine 3 cups
Grainy Dijon mustard 3 Tbsp.
Honey 3 Tbsp.
TABASCO® brand Original Red Sauce 1 Tbsp., 1 tsp.
Salt and pepper to taste
Whole large chicken breasts, bone in, skin on, halved 6 ea.
Scallions, thinly sliced 6 ea.
Olive oil 1/4 cup
Goat cheese 12 oz.
Fresh basil, finely chopped 3/4 cup
Heavy cream 3/4 cup
Ripe medium tomatoes, seeded, medium dice 6 ea.
Fresh basil, finely chopped 1/3 cup


  1. Mix wine, mustard, honey, 1 Tbsp. TABASCO® Sauce, salt and pepper. Add chicken; cover and marinate in refrigerator 3 hours, turning several times. Remove chicken; reserve marinade.
  2. Sauté scallions in olive oil in medium sauté pan until wilted; cool.
  3. In bowl, mix scallions, goat cheese and basil; season with salt and pepper. Carefully loosen a portion of skin on each chicken breast half. Stuff 2 heaping Tbsp. goat cheese mixture underneath skin. Press to spread out filling. Season with salt and pepper. Arrange in roasting pan. Roast in preheated 375°F oven 40-45 minutes, basting once with small amount of marinade.
  4. Bring marinade to a boil, then reduce heat to a simmer until it is it's original volume; discard remaining marinade. Add heavy cream and 1 tsp. TABASCO® Sauce; simmer until slightly thickened. Before service, add defatted pan juices to sauce; simmer until slightly thickened. Adjust seasonings.
  5. Mix tomatoes, basil, salt and pepper. Spread on plates, leaving a circle in center; place 1 portion chicken in circle. Top chicken with sauce.

Yield: 12 servings