Wonderful. We've had this twice now and I don't know why nobody's tried it yet. It's down-home enough for cssual dining yet elegant enough to serve with a glass of wine. I brined the chicken a bit to give it some extra flavor, and served it first with corn on the cob and roasted broccoli, then with a spinach salad and popovers. I love stuffed chicken breasts and this recipe will go into our permanent rotation.
Grilled Chicken with Cherries and Goat Cheese
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- 4 large boneless, skinless chicken breast halves (about 2 lb.)
- 2 ounces fresh goat cheese with herbs
- 1/2 cup Neufchâtel cheese, softened
- 1 cup fresh cherries, stemmed and pitted, plus more cherries for garnish
- Cut a horizontal slit in center of each chicken breast, cutting in as far as possible without cutting through, to make a pocket.
- In a small bowl, mix together goat cheese and Neufchâtel cheese. Stuff cheese mixture into each breast, pressing mixture evenly with fingers. Insert about 7 cherries into each breast and then secure opening with toothpicks to prevent leaking during cooking.
- Preheat grill or grease a grill pan and heat over medium heat. Add chicken and cook, covered, for 15 minutes, turning once. Remove toothpicks before serving. Garnish with fresh cherries.
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