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.
20m
PREP TIME
35m
COOK TIME
514
CALORIES
12
INGREDIENTS
Servings: 4
Ingredients
- 6 ounces goat cheese, chèvre, softened
- 1 1/2 teaspoons McCormick Gourmet™ Organic Mint
- 1 1/2 teaspoons McCormick Gourmet™ Organic Thyme Leaves
- 4 small bone-in chicken breast halves, about 6 ounces each
- 1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1 teaspoon freshly ground McCormick Gourmet™ Organic Whole Black Peppercorns
- 1/4 cup olive oil
- 1 cup red grapes, halved
- 1 cup green grapes, halved
- 1/2 small red onion, thinly sliced
-
1/4
cup
balsamic vinegar
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Substitutions available
- vino cotto
- 2 to 4 tablespoons pine nuts, toasted
INSTRUCTIONS
- 1 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
- 2 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
- 3 Transfer skillet to oven. Bake 25 to 30 minutes or until chicken is cooked through
- 4 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
- 5 To serve, place a chicken breast on each plate. Spoon grape mixture over chicken. Sprinkle with pine nuts
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