1. Preheat oven to 425.
2. Heat 1 tablespoon olive oil in a large oven-proof (like cast-iron) skillet over medium-high heat. Add apple and onion and cook until golden brown and lightly caramelized, about 8-10 minutes. Remove pan from heat and allow to cool slightly.
3. Place goat cheese, milk, garlic, lemon zest/juice, arugula, thyme, salt and pepper in a food processor and pulse to combine.
4. Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch slit in the thick part of each chicken breast. Insert the knife and pivot inside the chicken, carefully forming a pocket. Stuff each breast with equal amounts of filling. Season both sides with salt and pepper.
5. Heat the remaining olive oil over medium-high heat in the same skillet you used for the apple and onion. Add the chicken and cook for 2 minutes per side. Transfer the pan to the oven and bake for 15 minutes.
6. Let the chicken rest for 5 minutes, finish with fresh lemon zest/juice and serve.
Goat Cheese, Apple and Arugula Stuffed Chicken
Serves 4
All you need:
3 tablespoons olive oil, divided
1 sweet apple, diced
1 small red onion, diced
4 oz. plain goat cheese, softened
1 tablespoon milk
2 garlic cloves, minced
Zest and juice of 1 lemon
1 cup arugula leaves
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
4 boneless, skinless chicken breasts (6-8 oz. each)
Zest and juice of 1 lemon
All you do:
1. Preheat oven to 425.
2. Heat 1 tablespoon olive oil in a large oven-proof (like cast-iron) skillet over medium-high heat. Add apple and onion and cook until golden brown and lightly caramelized, about 8-10 minutes. Remove pan from heat and allow to cool slightly.
3. Place goat cheese, milk, garlic, lemon zest/juice, arugula, thyme, salt and pepper in a food processor and pulse to combine.
4. Lay chicken flat on a work surface. Using a paring knife, cut a 2-inch slit in the thick part of each chicken breast. Insert the knife and pivot inside the chicken, carefully forming a pocket. Stuff each breast with equal amounts of filling. Season both sides with salt and pepper.
5. Heat the remaining olive oil over medium-high heat in the same skillet you used for the apple and onion. Add the chicken and cook for 2 minutes per side. Transfer the pan to the oven and bake for 15 minutes.
6. Let the chicken rest for 5 minutes, finish with fresh lemon zest/juice and serve.