|4||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts|
|4 oz||(125 g) Stilton or Blue cheese|
|1/4 cup||(60 mL) Finely diced celery|
|1/4 cup||(60 mL) Chopped, toasted pecans|
|2 tbsp||(30 mL) Chopped toasted almonds|
|2 tbsp||(30 mL) Olive oil, divided|
|1/2 cup||(125 mL) Chicken broth|
|1/2 cup||(125 mL) Red wine|
|1/4 cup||(60 mL) Port wine|
|2 tbsp||(30 mL) Fig preserve|
PREHEAT oven to 375°F (190°C).
USING a very sharp knife cut a deep horizontal pocket in the side of each chicken breast.
MIX the Stilton, celery and chopped nuts in a small bowl. Divide the mixture between the chicken breasts and stuff each pocket full of the mixture. Secure the opening with a toothpick if needed.
HEAT 1 tbsp (15 mL) of olive oil in a large skillet over medium-high. Sear the chicken on both sides until golden brown. Transfer to an ovenproof baking dish and roast for 15-20 minutes or until cooked through and the internal temperature reaches 165°F (74°C).
MEANWHILE in the same pan, add the remaining oil. Place over medium heat; add the shallot and sauté for 1-2 minutes. Add the chicken broth, wine, port and fig preserve. Bring to a boil then reduce heat and simmer until the sauce has reduced by half. Serve drizzled over the chicken breasts.
Show More Comments
No Comments yet