Fall Harvest Stuffed Chicken Breast

Kimberly Richards


This recipe was a "Basket Challenge" for Culinary School. We had to use Chicken cheese; any kind, nuts; any kind, and apples....I was quit pleased with the out come and I'm sure you will enjoy it as well...Bon Appetite!


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1 Hr
40 Min


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  • 2 medium
    split chicken breast
  • 8 oz
    goat cheese at room temerature
  • 1 1/2 oz
    fresh cranberries, halved
  • 1 large
    apple, small dice
  • 1 large
    rosemary sprigs, finely chopped
  • 2 large
    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 medium
    sprigs tarragon, finely chopped
  • 1 large
    carrot, *cut into long narrow strips
  • 1 medium
    zucchini, *cut into long narrow strips
  • 1 medium
    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


  1. Pre-heat your oven to 375 degrees F. Assemble all of your ingredients and tools needed to create the recipe. Wash the chicken breast, pat dry and set onto a cutting board or plate.
  2. Using a sharp knife, cut a pocket into the chicken breast then place 3 pieces of string under each breast long enough to tie snugly into a bow or knot.
  3. In a medium bowl, mix the goat cheese, cranberries, apples, rosemary and thyme; mix well and fill the pocket of each breast with the fruit mixture, tie each breast snugly and place into a shallow roasting pan.
  4. Melt 1 tbsp. butter in a small bowl, add the olive oil, dried thyme, oregano and pecans, mix well, season with salt and pepper to taste. Brush the mixture over the chicken coating it well, place into the oven at 375 degrees F for 30-40 minutes or until the internal temperature reads 165 degrees. Remove from the oven, cover with foil and let them rest until ready to serve.
  5. Add the remaining butter to a saute pan, sweat the carrots on medium for 4-5 minutes until al dente, 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.
  6. On a warm plate, lay down a bed of the sauteed vegetables and arrange chicken breast over the top.

    **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 insures 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.

Printable Recipe Card

About Fall Harvest Stuffed Chicken Breast

Course/Dish: Chicken, Vegetables
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Gluten-Free

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