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Stuffed Chicken Breasts

From: Tina Salter

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Serves 6



  • ½ cup Diamond Pine Nuts
  • 6 boneless, skinless chicken breasts (about 5 ounces each)
  • 5 ounces fresh goat cheese
  • 3 tablespoons minced parsley
  • 3 green onions, minced
  • 3 ounces prosciutto, minced
  • salt
  • freshly ground black pepper
  • 3 sun dried tomatoes in oil, optional
  • 2 tablespoons oil
  • 1 cup wine
  • ½ cup chicken stock
  • 1 teaspoon flour
  • 2 teaspoons water
  • Parsley leaves for garnish


Preheat oven to 350. Spread pine nuts on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 7 minutes. Set aside.

Set chicken breasts between two sheets of plastic wrap and lightly pound to flatten a little. Insert the tip of a very sharp knife into a chicken breast and cut a pocket? taking care not to cut the breast completely in half. Repeat with remaining breasts. Set aside.

In a medium bowl, combine nuts, goat cheese, parsley, green onion, prosciutto and optional sun dried tomato. Season to taste with salt and freshly ground black pepper. Divide mixture evenly among the 6 pockets. Pinch edges of pocket together, making sure stuffing is not leaking out. You can secure opening with a toothpick or handle gently.

In a large, ovenproof saut pan, heat oil over high heat. Add stuffed breasts and saut until lightly golden. Turn carefully and saut until second side is lightly golden.

Carefully add wine and stock, bring to a boil then transfer entire pan to 350 oven. Bake for 20 minutes or until chicken reaches 170 on an instant read thermometer.

Remove chicken breast to a plate and keep warm covered. Bring the sauce remaining in the pan to a boil over high heat stirring and scraping gently with a wooden spoon to loosen the pan drippings; in a small pitcher, mix together the flour and water and whisk into the sauce, cook until it is very lightly thickened and no taste of starch remains.

To serve, slice each breast on the diagonal and place on plate, overlapping each slice. Spoon or strain sauce over each portion and garnish with parsley leaves.

Serve immediately.

Serves 6

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