CategoryDifficultyBeginner

Chicken breasts are stuffed with shallots, Ontario Coronation grapes and blue cheese. Then glazed with a Coronation grape jelly.

Yields1 Serving
Prep Time20 minsCook Time55 minsTotal Time1 hr 15 mins

 ¼ cup basmati rice
 ½ cup vegetable broth
 2 fresh rosemary stems
 ¼ cup crumbled blue cheese
 ¼ cup dried shallots
 4 medium chicken breasts
 2 tbsp honey
 1 tsp cornstarch

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.

5

Tip: Use toothpicks to hold stuffing mixture in place

Ingredients

 ¼ cup basmati rice
 ½ cup vegetable broth
 2 fresh rosemary stems
 ¼ cup crumbled blue cheese
 ¼ cup dried shallots
 4 medium chicken breasts
 2 tbsp honey
 1 tsp cornstarch

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.

5

Tip: Use toothpicks to hold stuffing mixture in place

Ontario Coronation Grape Stuffed Chicken