Chicken Breasts Stuffed with Dried Fruit & Goat Cheese
1 tablespoon butter
1/4 finely chopped onion
1/4 pitted and coarsely chopped dates (or prunes...sounds ug but good!)
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 & ground black pepper
4 boneless, skinless chicken breast
4 slices of bacon
2 tablespoon olive oil
***I use the dried, bagged apricots and prunes/dates that are found in produce section
**Also, turkey bacon is really good as a substitute for real bacon and so much better for you!
*And if you're cooking for 2, obviously just cut in half
1. Preheat oven to 350
2. Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned, 5-6 minute. Set aside to cool
3.Put dates and apricots in a food processor and pulse until finely chopped. Add parsley, thyme and reserved onions; pulse briefly to combine.
4. Transfer to a small bowl, gently fold in goat cheese and season to taste with s&p
5. Set chicken breast on a 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 breast, spreading the stuffing evenly.
6. Wrap 1 strip of bacon crosswise around each chicken breast. Tie with kitchen string in a few places, being sure to secure the bacon. Season with s&p.
7. 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.
8. Bake until chicken is cooked through, 12-15 minutes, turning breasts over about halfway through baking time.
9. Remove chicken from oven, cut off string and serve immediately.
Makes 4 servings
(This is really good with roasted broccoli or cauliflower!)