
California Prune Goat Cheese Stuffed Chicken Breasts
Created by: Kellie at The Suburban Soapbox
Easy enough for a quick weeknight dinner, impressive enough for a casual dinner party….this California Prune Goat Cheese Stuffed Chicken Breast recipe can be prepped ahead for speedy meals!
Makes: 4Prep Time: 15Cook Time: 40
INGREDIENTS
- 225g California prunes
- 1 cup hot water
- 4 boneless skinless chicken breasts
- 110g goat cheese
- 1/4 cup walnuts
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons honey
- 1 teaspoon balsamic vinegar
DIRECTIONS
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Preheat oven to 220°C.
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Place the California Prunes in a bowl and pour the hot water over to cover. Allow to sit for 10 minutes (or longer. I do this and then prep all the other ingredients leaving the California Prunes in the water longer, if necessary.)
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Lay the chicken breast on a flat work surface and cut almost in half lengthwise but not all the way through so the chicken is butterflied and can open like a book. Repeat with remaining chicken breasts.
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Season the inside of the breasts with salt and pepper. Set aside.
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In the bowl of a food processor or blender, add the goat cheese, walnuts. thyme, salt and pepper. Blend until almost smooth.
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Add half the California Prunes to the food processor and blend again to break up the California Prunes, approximately 5-10 seconds.
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Divide the cheese mixture evenly among the four chicken breasts and spread on one side of the cut half. Close the chicken over the cheese mixture.
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Heat 2 tablespoons olive oil in a large skillet over medium high heat.
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Add the chicken to the skillet and cook until golden brown, approximately 5 minutes. Turn the chicken over and brown on the opposite side for another 6-7 minutes. (Tip: if the chicken sticks to the pan, allow it to cook a bit longer. It will resist sticking when it’s ready to flip.)
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Transfer the chicken to a platter and keep warm.
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Add the reserved California Prune liquid and prunes to the pan scraping up the brown bits with a wooden spoon or spatula. Stir in the honey and balsamic vinegar.
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Return the chicken to the pan and place in the oven. Bake the chicken for 10-15 minutes or until cooked through.
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Remove the chicken from the oven and allow to rest for 5 minutes before serving.
Notes:
Chicken can be stuffed up to 8 hours in advance and stored in an airtight container in the refrigerator until ready to cook.
Alternatively, goat cheese stuffing can be made up to 24 hours in advance.