Delicious Cherry-Almond Stuffed Chicken Recipe

Today’s Dish: Cherry-Almond Stuffed Chicken

Hey there, foodies! Today I’m excited to share with you a mouthwatering recipe for Cherry-Almond Stuffed Chicken. This dish is perfect for a cozy night in or a special occasion dinner. The combination of sweet cherries, crunchy almonds, and savory chicken creates a delightful flavor experience that will have your taste buds dancing.

Ingredients:

• 2 chicken breasts (about 400g)
• 100g dried cherries
• 50g sliced almonds
• 100g cream cheese
• 1 tablespoon fresh thyme
• Salt and pepper to taste

Kitchen Tools:

• oven
• skillet
• mixing bowl
• meat mallet

To start, preheat your oven to 375°F (190°C). In a mixing bowl, combine the dried cherries, sliced almonds, cream cheese, fresh thyme, salt, and pepper. Mix until well combined.

Take the chicken breasts and place them between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness. Be careful not to tear the meat.

Divide the cherry-almond mixture evenly between the two chicken breasts, spreading it over the surface of each. Roll up the chicken breasts tightly and secure with toothpicks.

Heat a skillet over medium-high heat. Sear the stuffed chicken breasts on all sides until golden brown, about 3-4 minutes per side. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

Once the chicken is cooked, remove it from the oven and let it rest for a few minutes before slicing. Serve the Cherry-Almond Stuffed Chicken warm, garnished with extra thyme leaves if desired.

This dish serves 2 people, with each serving weighing approximately 300g. One serving of this delicious Cherry-Almond Stuffed Chicken is roughly 400 calories.

One unique tip for this recipe is to add a splash of balsamic glaze to the skillet after searing the chicken for an extra depth of flavor.

I hope you enjoy making this Cherry-Almond Stuffed Chicken as much as I do! Feel free to get creative with the ingredients and make it your own. Happy cooking!