Cranberry & Fig Stuffed Chicken Breast |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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from CE, Sept/Oct 09 Ingredients:
1 tsp olive oil, divided |
40 g (2 medium) shallots, minced |
20 g (1/6 cup) dried cranberries (recipe calls for unsweetened) |
27 g (1/6 cup) dried figs, coarsely chopped |
40 g (2 cups packed) spinach |
14 g (2 tbsp) toasted pine nuts |
1 tsp fresh sage, chopped |
1/8 tsp ground black pepper, divided |
220 g (2 x 5 oz raw) boneless, skinless chicken breasts |
1/8 cup lemon juice |
Directions:
1. Preheat oven to 400F
2. Heat 1/2 tsp oil in a saute pan over medium-high heat. Add shallots and saute until softened, stirring frequently, for about 2 minutes. Add cranberries and figs and continue to cook for 1 minute,s tirring frequently. Add spinach to pan, stir well and cook until wilted, about 1 minute. Stir in pine nuts and sage, season with salt and pepper, and pour stuffing into a mixing bowl lined with paper towel to drain excess liquid. Set aside and allow to cool at room temperature
3. Lay 1 chicken breast horizontally on a cutting board. Starting at the thickest side of the breast, hold a sharp knife parallel to the work surface and slice breast horizontally about 3/4 of the way through, then open it up like a book
4. Place sliced breast opened-up and flat between 2 pieces of plastic wrap and gently pound to 1/2 inch thickness with flat side of a meat mallet or rolling pin. Remove plastic wrap and repeat the process with the remaining breast(s). Arrange each breast on a cutting board so that 1 of the cut edges is closest to you. Divide stuffing evenly among the breasts, placing it lenghthwise along the bottom edge of each breast. Carefully roll up the chicken breast tightly, tucking in the left and right sides slightly to enclose the filling. Secure with a toothpick if needed
5. Place stuffed chicken, seam side down, onto a parchment-lined baking sheet. In a small bowl, whisk together lemon juice and remaining 1/2 tsp olive oil, brush over chicken and season with salt and pepper
6. Place the sheet into oven and roast for 10 to 12 minutes, or until chicken is fully cooked and stuffing is hot throughout. A meat thermometer inserted into thickest part of chicken should read 165F. Allow chicken to rest at room temperature for 1 to 2 minutes. Slice each breast in half and serve immediately.
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