Chicken with Goat Cheese, Grapes and Pine Nuts

Cat Cora's chicken stuffed with creamy herbed goat cheese is a mouthwatering contrast of flavors and textures. It's topped with a sweet-tart medley of grapes, red onion and balsamic vinegar.

Serves: 4
20 mins Prep time 35 mins Cook time
20 mins Prep time
35 mins Cook time
  • Preheat oven to 400°F. Mix goat cheese and 1/2 teaspoon each of the mint and the thyme in small bowl until well blended. Divide mixture into 4 equal portions. Carefully loosen the skin from the chicken breast with your fingers, creating a pocket. Place goat cheese stuffing evenly under the skin into the pocket, taking care not to rip the skin. Season chicken with sea salt and pepper

  • Heat oil in large oven proof skillet on medium heat. Add chicken, skin-side down; cook 5 to 6 minutes or until golden brown. Do not turn chicken

  • Transfer skillet to oven. Bake 25 to 30 minutes or until chicken is cooked through

  • Meanwhile, toss grapes, onion, vinegar, and remaining 1 teaspoon each mint and thyme in medium bowl. Remove chicken from skillet; keep warm. Drain oil from skillet. Add grape mixture; cook until heated through

  • To serve, place a chicken breast on each plate. Spoon grape mixture over chicken. Sprinkle with pine nuts

Cooking tip

Chef's Tip: Complete the meal by serving the chicken over creamy polenta.

This recipe was created by Cat Cora, Bon Appétit Executive Chef.

Nutrition information

(Amount per serving)

  • 514Calories: 514Cholesterol: 117mg
  • Sodium: 760mgProtein: 40g
  • Total Fat: 30gFiber: 1g
  • Carbohydrate: 21g