Stilton Stuffed Chicken Breasts with Figgy Port Sauce

Stilton Stuffed Chicken Breasts with Figgy Port Sauce
  • Prep Time: 20
  • Total Time: 50
  • Servings: 4

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About this Recipe


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 Shallot, diced
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.


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