A super way to add both flavor and a moist texture to a lean protein is to stuff it with a tasty filling. Some ideas that come to mind are stuffing a boneless pork chop with a mixture of dried fruit, nuts and cubes of leftover bread, a salmon filet with cooked spinach, almonds and feta cheese, or in this case, a chicken breast with goat cheese, fresh rosemary and buttery walnuts. This time of year when you can find fresh rhubarb, I like to pair its tart flavor with sweet raisins, sliced garlic, a dab of butter and red wine for an irresistible compote to serve alongside the stuffed chicken. The cheesy filling of the chicken lends flavor and richness to the chicken meat itself, and pairs beautifully with the colorful rhubarb compote.
(To view this recipe, click on the blue title of the blog post above*)
Rosemary, Goat Cheese & Walnut- Stuffed Chicken with Rhubarb Compote
Ingredients:
- 2 boneless, skinless chicken breasts
- Salt and pepper
- 2 oz. goat cheese
- 2 Tablespoons chopped walnuts
- 1 Tablespoon fresh rosemary, chopped
- Kitchen twine
- 2 Tablespoons unsalted butter, divided
- 1 Tablespoon olive oil
- 1 cup fresh rhubarb, sliced
- 2 garlic cloves, thinly sliced
- ¼ cup raisins
- ¼ cup dry red wine
Directions:
- Preheat the oven to 375 degrees. To prepare the chicken, cut a 2-inch slit into the side of each breast, being careful not to go all the way through the chicken to the other side. Combine the goat cheese, walnuts, rosemary and a pinch of salt and pepper in a small bowl with a fork until combined. Divide the mixture among each chicken breast (into the slit you made); season each chicken breast with salt and pepper.Tie the chicken with a couple strands of kitchen twine to secure the filling.
- In a large saute pan, melt 1 Tablespoon of butter with the olive oil. Sear the chicken over medium-high heat for about 5 minutes on each side. Transfer the chicken to the preheated oven and finish cooking the chicken until it reaches 165 degrees; this takes approximately 18-20 minutes.
- In the meantime, melt the remaining tablespoon of butter in a medium saucepan. Ad in the garlic, rhubarb and raisins; season with 1/2 teaspoon of salt and a grinding of black pepper. Cook over medium heat for 5 minutes, stirring often, or until the rhubarb begins to soften. Add in the wine, reduce the heat to low, and cook an additional 5 -7 minutes. Adjust seasonings if necessary.
- Remove the kitchen twine from the cooked chicken. Serve the stuffed chicken breasts on top of the warm rhubarb compote.
Tagged: chicken, chicken breasts, chicken with rhubarb, fresh rhubarb, fresh rosemary, garlic, goat cheese, goat cheese an walnuts-stuffed chicken, golden raisins, red wine, rhubarb, rhubarb compote, rosemary, stuffed chicken, walnuts
Wow! This was so packed with flavour! The combination of goat cheese with rhubarb was divine. Next time I might add a smidge of sugar to the compote; it has a real bite that maybe could be toned down a bit. I thought the raisins would have sweetened it more. It depends on to whom I serve it; my father-in-law likes rhubarb so tart it makes you pucker, so he would love this. I made it exactly as is except substituted onion for garlic, and appreciated the clear instructions. I will definitely make this again.