FALL HARVEST STUFFED CHICKEN BREAST

Fall Harvest Stuffed Chicken Breast image

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.

Provided by Kimberly Richards @KARichards

Categories Chicken

Number Of Ingredients 17

Ingredients

2 medium split chicken breasts
8 ounce(s) goat cheese, at room temperature
1 1/2 ounce(s) fresh cranberries, halved
1 large apple, small dice
1 large rosemary sprigs, finely chopped
2 large thyme sprig, finely chopped
3 ounce(s) plus 1 Tbsp butter
2 ounce(s) pecans, finely chopped
1 tablespoon(s) olive oil
1 teaspoon(s) dried thyme*
1 teaspoon(s) 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 teaspoon(s) pepper: to taste
1/4 teaspoon(s) salt; to taste

Steps:

Pre-heat your oven to 375 degrees F. Assemble all of your ingredients and tools needed to create the recipe. Wash the chicken breasts.
Pat dry and set onto a cutting board or plate.
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.
In a medium bowl, mix the goat cheese, cranberries, apples, rosemary, and thyme; mix well.
Fill the pocket of each breast with the fruit mixture.
Tie each breast snugly and place into a shallow roasting pan.
Melt 1 Tbsp of 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.
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.
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 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.