Chicken breasts are stuffed with shallots, Ontario Coronation grapes and blue cheese. Then glazed with a Coronation grape jelly.
Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins
INGREDIENTS
¼cupbasmati rice
½cupvegetable broth
2fresh rosemary stems
¼cupcrumbled blue cheese
¼cupdried shallots
4medium chicken breasts
2tbsphoney
1tspcornstarch
DIRECTIONS
1
. Prehaet oven to 425°F (218°C).
2
In a medium saucepan stir together rice, vegetable broth and rosemary stems. Bring to a boil on the stovetop over medium high heat. Once boiling set heat to low and cover the pot. Cook for 15 minutes.
3
In a medium bowl, mix together, cooked rice, blue cheese, 1/2 cup (125 mL) grapes and shallots. Butterfly the 4 chicken breasts and stuff each of them with 1/2 cup (125 mL) of rice mixture, place each chicken breast in a cast iron skillet and bake in the oven for 15 minutes.
4
Grape Glaze: Meanwhile, puree remaining 1/2 cup (125 mL) grapes, honey and cornstarch together. Bring to a boil in a small saucepan over medium-high heat. Simmer until slightly thickened, 1 minute. Pour grape glaze over top of the chicken and bake for another 10 minutes or until the internal temperature is 165°F (74°C) when inserted into the thickest part of the meat.
Tip: Use toothpicks to hold stuffing mixture in place
Ingredients
¼cupbasmati rice
½cupvegetable broth
2fresh rosemary stems
¼cupcrumbled blue cheese
¼cupdried shallots
4medium chicken breasts
2tbsphoney
1tspcornstarch
Directions
1
. Prehaet oven to 425°F (218°C).
2
In a medium saucepan stir together rice, vegetable broth and rosemary stems. Bring to a boil on the stovetop over medium high heat. Once boiling set heat to low and cover the pot. Cook for 15 minutes.
3
In a medium bowl, mix together, cooked rice, blue cheese, 1/2 cup (125 mL) grapes and shallots. Butterfly the 4 chicken breasts and stuff each of them with 1/2 cup (125 mL) of rice mixture, place each chicken breast in a cast iron skillet and bake in the oven for 15 minutes.
4
Grape Glaze: Meanwhile, puree remaining 1/2 cup (125 mL) grapes, honey and cornstarch together. Bring to a boil in a small saucepan over medium-high heat. Simmer until slightly thickened, 1 minute. Pour grape glaze over top of the chicken and bake for another 10 minutes or until the internal temperature is 165°F (74°C) when inserted into the thickest part of the meat.
Tip: Use toothpicks to hold stuffing mixture in place
