| 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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