Thrive-Health Guide Southern West Virginia August 2020 - Page 9
Chicken Breasts Stuffed with Dried Fruit and Goat Cheese
1 tablespoon butter
1/4 cup onion, small diced
1/4 cup pitted and coarsely chopped dates
1/4 cup coarsely chopped dried apricots
2 tablespoons chopped fresh parsley
2 teaspoons chopped fresh thyme
1/4 cup crumbled soft fresh goat cheese
Kosher salt and freshly ground black pepper
4 -6 oz. boneless, skinless chicken breast halves
2 tablespoons olive oil
1. Preheat oven to 350°.
2. Heat butter in a small skillet over medium heat.
3. Add onion and cook, stirring, until soft and lightly browned
5-6 minutes. Set aside and cool.
4. Put dates and apricots in a food processor and pulse until
5. Add parsley, thyme and reserved onions; pulse briefly to
6. Transfer to a small bowl, gently fold in the goat cheese and
season to taste with salt and pepper.
7. Set chicken breasts on cutting board. Use a thin, sharp knife
to slice a pocket in the thicker side of each chicken breast,
not cutting all the way through. Stuff the breasts, spreading
and stuffing evenly.
8. Season with salt and pepper.
9. Add a little oil to 1 large skillets and heat over medium-high
10. When pan is hot, put 2 chicken breasts in skillet.
11. Sear until nicely browned, 3-4 minutes per side. Transfer
chicken to a baking sheet. Do the same to the other two
12. Bake until chicken is cooked through, 12-15 minutes, turning
breast over about halfway through baking time.
13. Remove chicken from the oven & serve immediately.
AUGUST 2020 • THRIVE • 9