Goat Cheese, Pistachio, and Apricot Stuffed Chicken Breast

I’m not a cookbook hoarder. (Or hoarder of anything, really. Quite the opposite, I tend to toss everything and occasionally regret it.) But I do have a few cookbooks I couldn’t resist purchasing and display them proudly. Currently my small stack includes Rustic Fruit Desserts, The Smitten Kitchen Cookbook (because who doesn’t love her recipes?), Jerusalem (which I’ve yet to actually cook from, but it sure is beautiful), and another that I bought with high hopes and has only been a disappointment and I plan to discard shorty. And then this one, Aida Mollenkamp’s Keys to the Kitchen.

This goat cheese, pistachio, and apricot stuffed chicken breast is the first recipe I’ve tried, but if it’s any indication of the others, this cookbook is a keeper. I’ve made this twice since Christmas which sets all sorts of records for repetition of a dinner recipe in my kitchen. I’m not a huge fan of chicken breast as it’s often dry and dull. But not this one. Stuffed with goat cheese, sweet apricots, crunchy pistachios, onion, and nutmeg, it’s remains tender and juicy. I thought the results far exceeded the minimal amount of prep (which could be done in advance). And it’s impressive enough to serve someone special or for company.

Goat Cheese, Pistachio, and Apricot Stuffed Chicken Breast

INGREDIENTS

2 Tbsp. olive oil, divided
1/2 red onion, finely diced
2 Tbsp. fresh Italian parsley, minced
3 large (about 1 1/2 lbs.) boneless skinless chicken breasts
2 oz. fresh goat cheese (I used Trader Joe’s goat cheese spread which has the consistency of cream cheese)
3 Tbsp. shelled roasted pistachios, roughly chopped
2 Tbsp. dried apricots, finely chopped
1/4 tsp. ground nutmeg
kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 375 F. Heat 1 Tbsp. oil in a large oven-proof pan over medium heat. Add the onion and cook until soft. Stir in the parsley and season with salt and pepper and cook until just wilted. Remove the mixture from the pan to a bowl to cool. Wipe out the pan and set aside.

2. Meanwhile, make pockets in the chicken breasts by slicing horizontally about 3/4 of the way through the meat. (This is done by moving the knife back and forth in the fanning motion to enlarge the pocket. Don’t cut all the way through.) Season the chicken breasts all over with salt and freshly ground black pepper.

3. Stir the goat cheese, pistachios, apricots, and nutmeg into the cooled onion mixture. Taste and adjust seasonings if necessary. Divide the mixture between the chicken pockets and use toothpicks or butcher’s twine to secure the chicken pockets closed.

4. Return the pan to medium-high heat and add the remaining 1 Tbsp. oil. When the oil shimmers, place the chicken breasts in the pan and cook, undisturbed, until golden brown, about 6 minutes. Turn the breasts over transfer the pan to the oven and bake until the filling is hot all the way through and the chicken is cooked through, about 10-15 minutes (or a meat thermometer reads 165 F).

Makes 3 stuffed chicken breasts.

(Adapted from Aida Mollenkamp’s Keys to the Kitchen)

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