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Herb-Garlic Stuffed Chicken

Golden puff pastry

Endive, rose petal and pine nut salad Fresh cherries

Chicken loves company. A versatile main dish, it mixes well with lemon, garlic, soy sauce, curry, fresh tarragon, tomatoes and almost any other herbs and seasonings.

Company loves chicken. And this chicken entree looks special enough to serve to the fanciest guests. At the same time, it’s easy on the host. The trick in this chicken dish is simply to tuck some Boursin cheese, which is flavored with garlic and herbs, under the skin. To make the preparation especially easy, we bought boneless chicken breasts, but if you’re more concerned with money than time, buy whole breasts and bone them yourself.

A ridged cast-iron skillet is a good tool for this dish: It not only cooks efficiently and fast, but it drains off the fat while leaving nice grid marks on the skin. To eliminate sticking, the skillet should be preseasoned and the chicken should be nicely browned before it is turned to the other side.

The crisp, puff pastry rectangles complement the grilled chicken. Brushing them with egg yolk wash gives a shiny golden glaze during baking. Be sure not to touch the edges and sides of the pastry with the glaze, or it will seal them and prevent them from puffing to maximum volume.

For salad, try an elegant composition of rose petals, Belgian endive leaves and toasted pine nuts dressed in fragrant raspberry vinaigrette. Or take it easy and simply serve cherry tomatoes and limestone lettuce. Cherries would make a perfect ending to the meal; you can still catch them before the season ends.

HERB-GARLIC STUFFED CHICKEN

Staples

Salt, pepper

Dijon mustard

1 egg

Shopping

4 to 6 boneless chicken breast halves

1 (5-ounce) package Boursin or light alouette cheese with herb and garlic

1 (17 1/4-ounce) package frozen puff pastry

1 bunch fresh basil

Optional Side-Dish Shopping

2 heads Belgian endive

1 small package pine nuts

Few small roses

1 small bottle raspberry vinaigrette

Fresh cherries

1. Take 1 sheet from 1 package frozen puff pastry and cut into 4 to 6 (5x3-inch) rectangles. Score top with sharp knife. Stir 1 egg yolk and 1/2 teaspoon water with fork. Brush top of each pastry with yolk (don’t touch edges, or pastry will not rise well).

2. Place puff pastry on baking sheet and bake at 375 degrees 15 minutes or until golden brown.

3. Rinse 4 to 6 chicken breast halves and pat dry. Lift skin from one side of each breast and fill with divided portions of 1 (5-ounce) package Boursin or light alouette cheese with herb and garlic.

4. Sprinkle chicken with salt and pepper to taste and rub lightly with Dijon mustard.

5. Heat cast-iron stove-top grill or heavy skillet over high heat. Place chicken, skin side down, on grill and cook until golden brown, about 10 minutes. Turn and grill other side, covering chicken to hasten cooking, about 5 minutes.

6. Garnish with basil leaves and serve with puff pastry.

Makes 4 to 6 servings.