Oldtimr

I cut the breast halves in half almost all the way like opening a book. Then I open it up and spread a mixture of goat cheese with herbs and Philadelphia cream cheese. Then I close the book with toothpicks and saute in a pan with a little olive oil on both sides until done. Next, remove the Breast and put some butter and about a half cup of good brandy or Cognac and simmer till reduced by half. Then plate the breasts and spoon some of the sauce on the plate and put the breast on the sauce, then spoon some sauce over the top of the breast half. You can't beat it.