Date Stuffed Chicken Breast

This was a recent discovery in BHG All-Time Favorites publication that has a pleasant, surprising medley of flavors in the filling. It will definitely be making its way into our regular rotation!

 

Date Stuffed Chicken Breast

 

2 T pitted whole dates, chopped
4 small boneless/skinless chicken breast halves
2 oz goat cheese, softened
2 T almonds, toasted, and finely chopped
1 t snipped fresh rosemary or thyme
Pinch of salt
1/4 t black pepper
1 T honey
1 T lemon juice

Preheat oven to 375. Place the dates into a small bowl; add just enough boiling water to cover. Let stand for 5 minutes to soften. Meanwhile, using a sharp knife, cut a pocket into each chicken breast by cutting horizontally through the thickest portion - taking care not to go all the way through to the other side.

Drain liquid off dates. Add goat cheese, almonds, and herbs to dates and stir to combine. Spoon cheese mixture into pockets of chicken. If necessary, you can secure with wooden toothpicks. Sprinkle with salt and pepper.

Coat an oven-safe large pan with non-stick spray. Heat skillet over medium, and add chicken pieces, meaty side down. Cook for 3-4 minutes or until brown. Turn chicken. Bake for 15-18 minutes or until chicken is no longer pink (170 degrees F). Meanwhile, in a small bowl combine honey and lemon juice. Brush over chicken the last 2-3 minutes of baking, and again just before serving.

Prep: 20min. Bake 15min. Serves 4.