1 tablespoon butter
1/4 cup finely chopped onion
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 Foster Farms* boneless, skinless chicken breast halves
4 thick bacon slices
2 tablespoons olive oil
1. Preheat oven to 350°F.
2. Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned, 5-6 minutes. Set aside to cool.
3. Put dates and apricots in a food processor and pulse until finely chopped. Add parsley, thyme and reserved onions; pulse briefly to combine.
4. Transfer to a small bowl, gently fold in goat cheese and season to taste with salt and pepper.
5. Set chicken breasts on a 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 the stuffing evenly.
6. Wrap 1 strip of bacon crosswise around each chicken breast. Tie with kitchen string in a few places, being sure to secure the bacon. Season with salt and pepper.
7. Divide oil between 2 large skillets and heat over medium-high heat. When pans are hot, put 2 chicken breasts in each skillet (or use 1 skillet and cook in batches). Sear until nicely browned, 3-4 minutes per side. Transfer chicken to a baking sheet.
8. Bake until chicken is cooked through, 12-15 minutes, turning breasts over about halfway through baking time.
9. Remove chicken from the oven, cut off the string and serve immediately.
Makes 4 servings.
1/4 cup finely chopped onion
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 Foster Farms* boneless, skinless chicken breast halves
4 thick bacon slices
2 tablespoons olive oil
1. Preheat oven to 350°F.
2. Heat butter in a small skillet over medium heat. Add onion and cook, stirring, until soft and lightly browned, 5-6 minutes. Set aside to cool.
3. Put dates and apricots in a food processor and pulse until finely chopped. Add parsley, thyme and reserved onions; pulse briefly to combine.
4. Transfer to a small bowl, gently fold in goat cheese and season to taste with salt and pepper.
5. Set chicken breasts on a 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 the stuffing evenly.
6. Wrap 1 strip of bacon crosswise around each chicken breast. Tie with kitchen string in a few places, being sure to secure the bacon. Season with salt and pepper.
7. Divide oil between 2 large skillets and heat over medium-high heat. When pans are hot, put 2 chicken breasts in each skillet (or use 1 skillet and cook in batches). Sear until nicely browned, 3-4 minutes per side. Transfer chicken to a baking sheet.
8. Bake until chicken is cooked through, 12-15 minutes, turning breasts over about halfway through baking time.
9. Remove chicken from the oven, cut off the string and serve immediately.
Makes 4 servings.
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