Chicken Breasts Stuffed with Dried Fruit and Goat Cheese
Recipe by Tom Douglas
- 1 tablespoon butter
- 1/4 cup finely chopped onion
- 1/4 cup pitted and coarsely chopped dates
- 1/4 cup coarsely chopped dried apricots
- 2 tablespoons chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 1/4 cup crumbled soft fresh goat cheese
- Kosher salt and freshly ground black pepper
- 4 Foster Farms boneless, skinless chicken breast halves
- 4 thick bacon slices
- 2 tablespoons olive oil
Adapted from keyingredient.com
Preheat oven to 350 degrees
Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned 5-6 minutes. Set aside and cool.
Put dates and apricots in a food processor and pulse until finely chopped. Add parsley, thyme and reserved onions; pulse briefly to combine.
Transfer to a small bowl, gently fold in the goat cheese and season to taste with salt and pepper.
Set chicken breasts on cutting board. Use a thin, sharp knife to slice a pocket in the thicker side of each chicken breast, not cutting all the way through. Stuff the breasts, spreading and stuffing evenly.
Wrap 1 strip of bacon crosswise around ech chicken breast. Tie with kitchen string in a few places, being sure to secure the bacon. Season with salt and pepper.
Divide oil between 2 large skillets and heat over medium-high heat. When pans are hot, put 2 chicken breasts in each skillet (or use 1 skillet and cook in batches). Sear until nicely browned, 3-4 minutes per side. Transfer chicken to a baking sheet.
Bake until chicken is cooked through, 12-15 minutes, turning breast over about halfway through baking time.
Remove chicken from the oven, cut off the string and serve immediately.
Makes 4 servings.