| Cuisine: American | Type: Main Course | Serves: 4 |
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Ingredients:
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4 6-7oz boneless chicken breast halves 1 3 oz package cream cheese, softened 2 tbs. blue cheese, crumbled 16 white pearl onions (blanch, refresh and remove skins) Seasoned flour (salt and pepper) 1/4 cup olive oil 2 tbs. garlic, minced 2 cups dry white wine 2 tbs. honey 1 tbs. rosemary leaves, chopped 32 seedless grapes, red or green 2 tbs. unsalted butter Salt and pepper, to taste |
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Instructions:
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1. Pound chicken breasts between plastic wrap. Mix the cream cheese and blue cheese together. Put 2 tbs of cheese over each breast. Fold the breast over the filling and pound edges to seal. Wrap in plastic wrap and refrigerate to chill before cooking. 2. Preheat oven to 425°F. 3. Before cooking, lightly dust each chicken breast with seasoned flour. Heat the oil in a large, ovenproof saute pan over medium heat. Lightly brown the chicken pockets on both sides. Remove and set aside. 4. Saute the onions in the pan until lightly browned. Add garlic and stir a few times. Deglaze with white wine while scraping the bottom. Over high heat, reduce by half. 5. Stir honey into sauce and then return the browned chicken to the pan. Sprinkle with rosemary. Place the pan in the oven and bake for 10 minutes. 6. Add the grapes to the pan and bake for 5 more minutes. 7. Plate the chicken. Stir butter into the sauce to thicken and add a sheen. Salt and pepper to taste. Spoon sauce over the chicken |
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Related recipes:
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2002-01-04