Statler Stuffed Chicken Breasts with Artichoke Hearts, Figs & Cabot Sharp Cheddar

(0)
servings: 4
Statler Stuffed Chicken Breasts with Artichoke Hearts, Figs & Cabot Sharp Cheddar

Ingredients

  • ½ cup chopped dried figs
  • ½ cup chopped canned artichoke hearts, excess moisture squeezed out
  • ½ cup panko (Japanese) breadcrumbs

  • 2 ounces Cabot Sharp Cheddar, grated (about ½ cup)

  • 1 tablespoon chopped fresh fennel fronds
  • 1 teaspoon minced red onion
  • 1 teaspoon minced garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme leaves
  • ½ teaspoon red pepper flakes
  • 1 teaspoon chopped fresh parsley, divided
  • 1 teaspoon chopped fresh tarragon, divided

  • 4 tablespoons Cabot Salted Butter, melted

  • Salt and ground black pepper to taste
  • 2 tablespoons canola oil
  • 4 large (12-ounce) skin-on boneless chicken breasts, preferably Statler-cut*
  • 1 cup rich chicken stock

  • 2 tablespoons Cabot Salted Butter

Directions

    To make stuffing:

  1. COMBINE figs, artichoke hearts, breadcrumbs, cheese, fennel, red onion, garlic, oregano, thyme, red pepper flakes, half of parsley and half of tarragon in a large bowl; toss together. Add melted butter and toss again. Season mixture with salt and pepper.

    2. To finish dish:
  2. HEAT oil over high heat in a large, heavy skillet. Season both sides of chicken with salt and pepper. Place skin-side-down in skillet and sauté until golden and crispy on underside, 5 to 6 minutes.
  3. TURN chicken over and sauté until golden on second side, 5 to 6 minutes longer. Transfer to cutting board and let stand until cool enough to handle.
  4. PREHEAT oven to 400°F. Halfway down, cut horizontal pocket in each chicken breast, three-quarters of the way through; fill each pocket with some of stuffing. Place in baking dish; add chicken stock and remaining ½ teaspoon each parsley and tarragon. Bake for 8 to 10 minutes or until cooked through.
  5. TRANSFER chicken to serving platter or plates; swirl butter into pan juices and pour over chicken.

  6. Serve with Polenta.

Tags:Recipe, Entrees, Christmas, High Protein

Recipe Note

*”Statler-cut” chicken breasts are boneless breasts with the small wing bone (drumette) left attached.

Directions

    To make stuffing:

  1. COMBINE figs, artichoke hearts, breadcrumbs, cheese, fennel, red onion, garlic, oregano, thyme, red pepper flakes, half of parsley and half of tarragon in a large bowl; toss together. Add melted butter and toss again. Season mixture with salt and pepper.

    2. To finish dish:
  2. HEAT oil over high heat in a large, heavy skillet. Season both sides of chicken with salt and pepper. Place skin-side-down in skillet and sauté until golden and crispy on underside, 5 to 6 minutes.
  3. TURN chicken over and sauté until golden on second side, 5 to 6 minutes longer. Transfer to cutting board and let stand until cool enough to handle.
  4. PREHEAT oven to 400°F. Halfway down, cut horizontal pocket in each chicken breast, three-quarters of the way through; fill each pocket with some of stuffing. Place in baking dish; add chicken stock and remaining ½ teaspoon each parsley and tarragon. Bake for 8 to 10 minutes or until cooked through.
  5. TRANSFER chicken to serving platter or plates; swirl butter into pan juices and pour over chicken.

  6. Serve with Polenta.

Tags:Recipe, Entrees, Christmas, High Protein

Cheese As You Please

Our naturally-aged cheddars have 0g of lactose per serving! So go ahead, dig in.

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