alive logo

Stuffed Chicken Breasts with Cherry Glaze


    Stuffed Chicken Breasts with Cherry Glaze

    Tart Montmorency cherries contain more disease-fighting anthocyanins than the sweeter Bing variety. Not surprisingly, animal studies indicate they can help lower cholesterol and triglyceride levels. Pairing them in a recipe with cherry vinegar makes for an extraordinarily nutritious dish!


    8 Tbsp (120 mL) dried Montmorency cherries, divided
    1/4 cup (60 mL) low-sodium chicken broth
    4 skinless, boneless chicken breast halves
    4 oz (115 g) soft goat cheese, crumbled
    Freshly ground black pepper, to taste 
    1 Tbsp (15 mL) extra-virgin olive oil, divided
    2 tsp (10 mL) butter
    6 small shallots, chopped
    2 Tbsp (30 mL) cherry vinegar
    1 tsp (5 mL) honey
    Freshly grated nutmeg

    Preheat oven to 375 F (190 C).

    In small bowl, combine 4 Tbsp (60 mL) cherries with chicken broth, set aside to soak.

    Remove the tiny fillet from the underside of each chicken breast half. Make vertical cut down length of each breast (but not all the way through), to form small pocket.

    In small bowl, mix crumbled cheese with remaining 4 Tbsp (60 mL) cherries. Stuff an equal amount of mixture into each chicken breast pocket, sprinkle with freshly grated black pepper, and cover with reserved fillet. Secure fillet in place by tying cooking string around each breast.

    Heat well-seasoned, cast iron skillet on medium heat. Add 1 tsp (5 mL) olive oil to pan and sear breasts on each side for 3 minutes, until golden. Transfer pan to oven and bake 15 minutes or until chicken is cooked through. Remove string before serving.

    For the glaze, heat remaining olive oil and butter in small skillet. Sauté shallots until soft and golden. Add vinegar, broth, and cherries and simmer until mixture begins to thicken slightly. Add honey and a sprinkle of freshly grated nutmeg; warm through.

    Pour warm glaze over prepared chicken breasts and serve atop sautéed greens such as spinach or Swiss chard.

    Serves 4.

    Each serving contains: 327 calories; 33 g protein; 12 g total fat (6 g sat. fat, 0 g trans fat); 20 g total carbohydrates (14 g sugars, 1 g fibre); 197 mg sodium

    source: "Virtuous Vinegar", alive #367, May 2013


    Stuffed Chicken Breasts with Cherry Glaze




    SEE MORE »
    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.