Sunday, May 7, 2017

Goat Cheese, Apple and Arugula Stuffed Chicken


Sunday supper is something I always look forward to. Even if we cook something simple, it's nice to sit down and enjoy a meal together as a family. This chicken looks elegant, but comes together in no time and the sweet and salty flavor is spot on. If you don't love goat cheese, simply substitute feta. Serve with roasted veggies and dinner is served!


1. Preheat oven to 425.
2. Heat 1 tablespoon olive oil in a large oven-proof (like cast-iron) skillet over medium-high heat. Add apple and onion and cook until golden brown and lightly caramelized, about 8-10 minutes. Remove pan from heat and allow to cool slightly.


3. Place goat cheese, milk, garlic, lemon zest/juice, arugula, thyme, salt and pepper in a food processor and pulse to combine.


4. Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch slit in the thick part of each chicken breast. Insert the knife and pivot inside the chicken, carefully forming a pocket. Stuff each breast with equal amounts of filling. Season both sides with salt and pepper.

5. Heat the remaining olive oil over medium-high heat in the same skillet you used for the apple and onion. Add the chicken and cook for 2 minutes per side. Transfer the pan to the oven and bake for 15 minutes.


6. Let the chicken rest for 5 minutes, finish with fresh lemon zest/juice and serve.



Goat Cheese, Apple and Arugula Stuffed Chicken
Serves 4

All you need:
3 tablespoons olive oil, divided
1 sweet apple, diced
1 small red onion, diced
4 oz. plain goat cheese, softened
1 tablespoon milk
2 garlic cloves, minced
Zest and juice of 1 lemon
1 cup arugula leaves
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper

4 boneless, skinless chicken breasts (6-8 oz. each)
Zest and juice of 1 lemon

All you do:
1. Preheat oven to 425.
2. Heat 1 tablespoon olive oil in a large oven-proof (like cast-iron) skillet over medium-high heat. Add apple and onion and cook until golden brown and lightly caramelized, about 8-10 minutes. Remove pan from heat and allow to cool slightly.
3. Place goat cheese, milk, garlic, lemon zest/juice, arugula, thyme, salt and pepper in a food processor and pulse to combine.
4. Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch slit in the thick part of each chicken breast. Insert the knife and pivot inside the chicken, carefully forming a pocket. Stuff each breast with equal amounts of filling. Season both sides with salt and pepper.
5. Heat the remaining olive oil over medium-high heat in the same skillet you used for the apple and onion. Add the chicken and cook for 2 minutes per side. Transfer the pan to the oven and bake for 15 minutes.
6. Let the chicken rest for 5 minutes, finish with fresh lemon zest/juice and serve.

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