Stuffed Chicken Breast with Grapes, Goat Cheese, and Walnuts
Spice up your normal dinner routine with this Stuffed Chicken Breast with Grapes, Goat Cheese, and Walnuts recipe. In just under 40 minutes, this simple, but elegant entrée is table ready.
Servings: 2 -4
- 4 oz goat cheese
- 4 rosemary springs- 3 chopped 1 set aside to garnish
- 1 tsp honey
- 1 tsp garlic minced
- ½ cup chopped walnuts toasted (toast at 350º F for 7-8 min)
- 2 boneless skinless chicken breasts
- 2 cups red seedless grapes divided
- 2 tsp olive oil divided
- 1 Tbsp balsamic vinegar
Preheat oven to 400°F. Mix goat cheese, rosemary, honey, garlic, and toasted walnuts in small bowl until well blended. Divide mixture into 2 equal portions. Carefully cut a deep slit along the meatiest side of the chicken breast to create a pocket. Be careful not to cut all the way through. Stuff the divided goat cheese mixture into each chicken breast. Stick two or three toothpicks through the open edges of the chicken to keep the stuffing from falling out. Season both sides of the chicken with sea salt and pepper.
Heat 1 tsp of olive oil in a cast iron skillet. Add stuffed chicken and brown each side (about 2 minutes per side). While the chicken is browning, toss 2 cups of grapes in 1 tsp olive oil and salt and pepper. Add 1 cup to the skillet once the chicken is browned. Place the chicken in the oven and bake for 15 minutes.
Add 1 Tbsp balsamic vinegar to the remaining grape mixture. Remove the chicken from the oven and add the balsamic grape mixture. Bake for 5 minutes or until the chicken’s internal temperature reaches 165 degrees Fahrenheit. Garnish with rosemary.