Goose Breast Supreme

Place goose breasts on a firm, flat surface. With a sharp knife, slice each breast half along the thinnest edge, stopping the cut 1/2 inch before the outer edge. This will “butterfly” the breasts and you can open them like a book. Rub on all sides with the garlic and season with the dry seasonings. Place on a plate, cover and refrigerate for 2 hours. Combine wine, vinegar and sugar in a sauce pan, bring to a boil and reduce liquid to 1 cup. Add preserves, bring to a boil, simmer on low heat for 5 minutes more. For each breast, open and place on a flat surface. Lay one slice of prosciutto across each breast half. That's 2 slices for each butterflied breast (Thanks lbehrendt!)Top with 3 to 4 basil leaves. Combine cheese and breadcrumbs and press over basil. Fold edges in over mixture and roll breasts like a burrito. Place in an 8 by 8-inch pan, seam side down. Place rolled breasts side by side and bake at 425 degrees for 8 to 10 minutes or until meat is rare to medium-rare (about 125 degrees internal temperature). Allow breasts to cool for five minutes, and then slice each into three medallions. Arrange medallions on plates and spoon sauce over.