By Aggieskitchen
Pistachio Stuffed Chicken with Lingonberry Glaze. This flavorful chicken dish is perfect for a fancy meal at home and is great for the holidays.
Pistachio Stuffed Chicken with Lingonberry Glaze
Ingredients:
- 2 large chicken breasts
- 1/4 cup golden raisins
- 1/4 cup chopped pistachios
- 1/4 panko (I used whole wheat)
- 2 oz crumbled goat cheese
- pinch of cardamom
- salt and fresh ground pepper
- 1/3 cup red wine
- 2 TB of Lingonberry preserves
Directions:
- With a pairing knife, gently make a deep slit in the thickest part of the chicken breast. Be careful not to pierce through the other side. Sprinkle salt and pepper and pinch of cardamom on both sides of chicken.
- In a bowl, combine raisins, pistachios, panko and goat cheese. Stuff mixture into chicken breasts. Secure opening with toothpicks to keep stuffing from falling out.
- Place chicken into hot oven proof skillet with about 1-2 tablespoons of olive oil. Cook chicken evenly on each side, until golden brown. Place skillet into preheated 375 degrees oven. Cook for about 20 minutes, until chicken is cooked through. Using oven mitt (important - don't burn yourself!), take skillet out of oven and place back on burner. Take chicken out and let rest on a plate. Pour wine and 2 TB of preserves into hot pan, deglaze all of the leftover bits of chicken and let simmer until slightly thick. Place chicken back into pan for a few minutes to absorb some of the sauce.
- Once chicken is done, place on plate and drizzle glaze over chicken.
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