fall harvest stuffed chicken breast

★★★★★ 1
a recipe by
Kimberly Richards
Palm Bay, FL

This recipe was a "Basket Challenge" for culinary school. We had to use chicken, cheese, nuts, and apples. I was quite pleased with the outcome and I'm sure you will enjoy it as well. Bon Appetite!

Blue Ribbon Recipe

This stuffed chicken breast looks elegant but it's extremely easy to make. It has all the flavors of fall and is delicious. The chicken is stuffed with a creamy apple, cranberry, and herb filling. Then, it's coated with a buttery herb pecan crust. Between the creamy filling and the pecan crust, the chicken stays moist and is infused with tons of flavor. Served over a bed of buttery sauteed vegetables, this chicken dinner is heavenly.

— The Test Kitchen @kitchencrew
★★★★★ 1
serves 2
prep time 1 Hr
cook time 40 Min
method Roast

Ingredients For fall harvest stuffed chicken breast

  • 2 md
    split chicken breasts
  • 8 oz
    goat cheese, at room temperature
  • 1 1/2 oz
    fresh cranberries, halved
  • 1 lg
    apple, small dice
  • 1 lg
    rosemary sprigs, finely chopped
  • 2 lg
    thyme sprig, finely chopped
  • 3 oz
    plus 1 Tbsp butter
  • 2 oz
    pecans, finely chopped
  • 1 Tbsp
    olive oil
  • 1 tsp
    dried thyme*
  • 1 tsp
    dried oregano*
  • 3 md
    sprigs tarragon, finely chopped
  • 1 lg
    carrot, cut into long narrow strips*
  • 1 md
    zucchini, cut into long narrow strips*
  • 1 md
    summer squash, cut into long narrow strips*
  • 1/4 tsp
    pepper: to taste
  • 1/4 tsp
    salt; to taste

How To Make fall harvest stuffed chicken breast

Test Kitchen Tips
This recipe calls for split chicken breasts. Boneless, skinless chicken breasts can easily be substituted if you prefer.
  • Washing the chicken breast.
    1
    Pre-heat your oven to 375 degrees F. Assemble all of your ingredients and tools needed to create the recipe. Wash the chicken breasts.
  • Drying the chicken breasts.
    2
    Pat dry and set onto a cutting board or plate.
  • Cutting a pocket into the chicken breast.
    3
    Using a sharp knife, cut a pocket into the chicken breast.
  • Three strings placed under the chicken breast.
    4
    Then place 3 pieces of string under each breast long enough to tie snugly into a bow or knot.
  • Goat cheese, cranberries, apples, and spices in a bowl.
    5
    In a medium bowl, mix the goat cheese, cranberries, apples, rosemary, and thyme; mix well.
  • Adding cheese stuffing to the chicken.
    6
    Fill the pocket of each breast with the fruit mixture.
  • Tying the string around the chicken breasts.
    7
    Tie each breast snugly and place into a shallow roasting pan.
  • Butter, olive oil, seasonings, and pecans for the coating in the bowl.
    8
    Melt 1 Tbsp of butter in a small bowl. Add the olive oil, dried thyme, oregano, and pecans.
  • Mixing the coating together.
    9
    Mix well. Season with salt and pepper to taste.
  • Coating added on top of the chicken.
    10
    Brush the mixture over the chicken coating it well.
  • Chicken after being baked in the oven.
    11
    Place into the oven at 375 degrees F for 30-40 minutes or until the internal temperature reads 165 degrees.
  • Baked chicken covered with aluminum foil.
    12
    Remove from the oven, cover with foil and let them rest until ready to serve.
  • Butter added to a saute pan.
    13
    Add the remaining butter to a saute pan.
  • Cooking the carrots in the butter.
    14
    Sweat the carrots on medium for 4-5 minutes until al dente.
  • Zucchini and summer squash added to the saute pan.
    15
    Add in the summer squash and zucchini and toss for 4-5 to coat evenly with the butter (add a splash of butter or water if needed for moisture). Add the chopped tarragon to the vegetables. Toss until evenly coated. Salt and pepper to taste.
  • Fall harvest stuffed chicken breast served over the vegetables.
    16
    On a warm plate, lay down a bed of the sauteed vegetables and arrange chicken breast over the top.
  • 17
    *Notes: The cut used for the vegetables in the picture is called a Batonnet cut and is 1/4" x 1/4" x 2". Using this cut ensures that your vegetables will be evenly cooked. Fresh chopped thyme and oregano can be used in place of the dried herbs for a stronger flavor.
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