Modes

Ingredients

• 4 chicken breasts, skin on, with first wing bone attached
• 3-4 Tablespoons avocado oil or grapeseed oil
• 1 wheel Boursin cheese 
• 12 ounce bag frozen raspberries
• 3 Tablespoons sugar
• 2 Tablespoons water

Instructions

Chicken

Preheat the Wolf Oven to 375°F on Convection Roast Mode.

Place a large sauté pan on medium heat for 2 minutes to moderately preheat.

Coat the chicken with oil and season with salt and pepper. Cook skin-side down for two minutes or until golden brown. Flip the chicken over and crisp the other side for an additional 2 minutes to develop a crust.

Top each breast with 2 Tablespoons of crumbled Boursin cheese. Transfer the chicken to a roasting rack or sheet pan. Cook the chicken in the preheated oven for 12-15 minutes or until the chicken reaches an internal temperature of 165°F.

Remove from the oven and let rest for 6-8 minutes. To serve, drizzle some of the raspberry coulis over the chicken. The sweet raspberry sauce is a perfect complement to the Boursin cheese.

Sauce

Place the frozen raspberries in a small saucepan over medium heat and add the sugar and water. Cook until the raspberries "melt" or are softened.

Pour into a blender and blend for 30 seconds. Pour through a fine strainer to catch the seeds.

Drizzle over the chicken when ready to serve. The raspberry coulis may also be used as a sauce for desserts.