January 18, 2012

Spinach, Blue Cheese, & Toasted Pecan Stuffed Chicken w/ Balsamic Sour Cherry Reduction

Wow, that's a mouthful...and in more ways than one!  This recipe has a little bit of a gourmet "wow" factor without a crazy amount of work or skill involved. 
My regret, once again, is that I rushed with pictures and the lighting was horrible, so unfortunately the pictures aren't so appealing, but this. is. so. yummy!


Next time I make these, I'd like to cut them up into smaller pinwheels and add toothpicks for a savory party appetizer.  Then I'll use the balsamic sour cherry reduction as a dip.  Fun!

Spinach, Blue Cheese, & Toasted Pecan Stuffed Chicken 
w/ a Balsamic Sour-Cherry Reduction
Serves 4
(my measurements are approximate, so adjust as you see fit)

1.  Mix together in a small bowl:
  • 2 cups Fresh Spinach
  • 1/2 cup Blue Cheese
  • 1 1/2 cups Toasted Chopped Pecans
  • 1/2 cup Bacon Pieces (optional)
2.  "Butterfly" 5 large chicken breasts, only go ahead and cut them all the way through to create 2 halves, and pound them flat between pieces of parchment paper.

3.  Spread the filling over the flattened chicken breasts and roll 'em up.  Toothpicks help hold them together on the pan.

4.  Bake at 375 for 30 minutes covered.  Of course, check one to make sure it's cooked through and that the juices are running clear.

5.  While the chicken is baking, you can make your delicious sour-cherry reduction!  This sweet and sour glaze balances the pungent blue cheese flavor perfectly.  Start with a tablespoon of finely minced onion and caramelize it in a tablespoon of butter.
6.  When the onions are golden brown, pour in about 3/4 cup of balsamic vinegar.  Then add a teaspoon of sugar, a handful of dried sour cherries, and a generous douse of wine (about a cup).  I used a sweet moscato wine, but you probably can't go wrong with whatever wine you choose :)
7.  Let your ingredients come slowly to a boil and remove from the heat when the sauce has thickened.  (The bubbles will pop more slowly when it has thickened).  If you want more sauce, just add some more wine and/or vinegar and let it boil down again.
8.  When the chicken is done, pull it from the oven, let cool slightly, and drizzle your balsamic reduction all over it!  Then, enjoy! 
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