Red Grape Stuffed Chicken with Apricot ‘Fried’ Brown Rice

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Grape-Stuffed-Chicken-With-Apricot-Fried-RiceTell your fruits and veggies to Stuff it … and I mean literally!

Ingredients (Stuffed Chicken):

  • Two skinless chicken breast
  • ¼ cup of your favorite goat cheese
  • ¼ cup of diced grapes (I use red but any will work – you could even use baby champagne grapes and save a step on dicing)
  • ¼ cup of diced cucumber
  • ¼ cup of diced shallot or red onion
  • 1 TB fresh lemon juice
  • Poultry seasoning
  • Olive Oil
  • Salt / Pepper

The Stuffing (to be placed inside the chicken breast):   Dice down the onion, cucumber and grapes to like size.  In a small bowl, mixed together the diced items along with the goat cheese and lemon juice.  Add a pinch of salt and pepper.  Place the bowl in the fridge to allow the flavors to combine (10 to 15 mins, just enough time to prepare the chicken. You could prepare this step a day in advance if desired).  This stuffing also makes a great spread for crackers or crostinis. Try it at your next cocktail party.  

The Chicken:   Find the thickest part on the side of the chicken breast.  Using a knife, create a “pocket”.  Move slowly and cut carefully, making sure not to slice all the way through the breast or your fingers.  Once you have made your opening, spoon the stuffing into the pocket.  Use tooth picks to sew back the pocket and create a seal.  Season both sides with dusting of poultry seasoning, salt and pepper.  Drizzle with olive oil and grill on medium heat for 7 – 8 mins on each side.  Remember to cook chicken to an internal temperature of 165.

Ingredients (Rice):

  • 1 bag of Uncle Bens 90 sec instant microwave brown rice (or traditional brown rice – whatever you have time for)Graped-Stuffed-Chicken-With-Apricot-Fried-Rice
  • ¼ cup of diced dried apricots (4-5 small apricots)
  • ¼ cup of diced shallot
  • ¼ cup of diced bell pepper
  • 1 TB garlic
  • Olive Oil
  • Salt / Pepper

Apricot “Fried” Brown Rice:   Heat burner at medium heat and add a skillet with 1 TB of Olive Oil.  Once oil begins to ripple, add the diced peppers and shallot.  Quickly stir-fry until they start to brown on the sides.  Turn burner down to low.  Add Salt and Pepper.  Microwave instant rice.  Once rice is warmed through, add to skillet along with apricots and combine.   Tip:  If your apricots seem a little tough, re-hydrate them by steeping them in warm water for 1 – 2 minutes.

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1 Comment

  1. Victoria says:

    That looks amazing! I’m going to try it this weekend. YUM!!!

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