Stuffed Chicken
"Blue Cheese, Pear and Walnut Stuffed Chicken with Balsamic Honey Glaze"
Ingredients
- 4 split chicken breasts, skin-on
- ½ cup pear juice
- 2 tablespoons balsamic vinegar
- 3 tablespoons honey
- 6 ounces plus 4 tablespoons crumbled blue cheese, divided
- 1 large ripe pear, chopped fine
- ¼ cup walnut pieces plus 2 tablespoons chopped, divided
- ½ teaspoon salt
- ½ teaspoon pepper
- fresh thyme sprigs
- fresh Italian flat leaf parsley
Categories
Chicken
Chicken
Directions
1. In small heavy saucepan, mix together pear juice, vinegar and honey.
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2. Place over medium heat and bring to a boil; cook about 10 minutes to reduce and set aside.
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3. In small bowl, mix together 6 ounces of the blue cheese, pear, 1/4 cup walnut pieces, salt and pepper.
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4. With fingers, carefully separate chicken skin from meat to create a pocket. Spoon 1/4 blue cheese mixture into each chicken breast pocket.
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5. Place chicken in shallow baking dish and bake in 375°F oven for 20 minutes.
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6. Remove chicken from oven and drizzle with balsamic glaze.
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7. Return to oven and cook about 25 minutes more. Baste with pan juices and arrange on serving platter.
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8. Garnish with remaining 4 tablespoons blue cheese, 2 tablespoons chopped walnuts and thyme and parsley sprigs.
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Source
Servings/Yield
 Laurie Pearce Nashville, TN 2005 Finalist |
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