Blueberry, Olive and Pistachio Stuffed Chicken

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Blueberry, Olive and Pistachio Stuffed Chicken

Blueberry, Olive and Pistachio Stuffed Chicken
1/3 cup fresh blueberries
1/4 cup Divina Pitted Green Olives, chopped (in our Deli)
2 tbsp. roasted, salted pistachio kernels, coarsely chopped
1 tsp. chopped fresh thyme
1 small shallot, minced
2 Raley’s boneless, skinless chicken breasts
Freshly ground sea salt and pepper to taste
2 tbsp. butter, divided
1½ tbsp. flour
3/4 cup chicken stock or reduced-sodium broth
6 tbsp. white wine

Prep: 20 minutes Cook: 30 minutes Serves: 2

1. Preheat oven to 350°F. Stir together blueberries, olives, pistachios, thyme and shallot in a medium bowl.

2. Place chicken breasts in a large resealable bag and pound until very thin. Place on a board and pile equal amounts of blueberry filling in the center of each chicken breast. Pull up edges to tightly enclose filling and secure in several places with kitchen twine. Season with salt and pepper.

3. Melt 1 tbsp. butter in a large skillet over medium-high heat. Place chicken seam side down in skillet and cook until nicely browned on the bottom. Turn and cook to brown top. Transfer to a small rimmed baking sheet and bake for 20 minutes or until chicken reaches 165°F on a meat thermometer.

4. Melt remaining 1 tbsp. butter in same skillet. Add flour and cook for 1 minute. Slowly whisk in stock and wine and cook until thickened and saucy. Season with salt and pepper and serve with chicken.

Nutritional Information:
Nutrition per serving: 450 calories, 39 g protein, 22 g total fat (9 g sat., 0 g trans),
17 g carbohydrate, 2 g fiber, 4 g sugar, 125 mg cholesterol, 534 mg sodium, 13 points


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