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Rosemary Chicken with Grapes & Blue Cheese

September 12, 2012

Rosemary Chicken008
~ Mary ~

An instant classic! Chicken breasts stuffed with cream and blue cheese then sautéed with grapes and pearl onions. Topped with a white wine sauce and served over toasted orzo pilaf this makes for a dramatic main course.

Rosemary Chicken with Grapes & Blue Cheese

Line counter with plastic film and place
6 Large (6 ounce) Chicken Breasts
on film and cover with another layer of film.
Pound out chicken breasts with meat mallet until very flat, be careful not to make any holes in meat.
Lift off top layer of film and add to each breast:

2 Tbsp Cream Cheese/Blue Cheese mix
Fold over chicken Seal edges with tooth picks

Cream Cheese/Blue Cheese mixture is about ½ Cup of each cheese beaten with a mixer, until fluffy

Mix together then coat chicken breasts evenly with:
½ Cup Flour
1 tsp Kosher Salt
1 tsp Black Pepper
Reserve extra flour mix for later.

In large skillet over med-high heat with
¼ Cup Olive Oil
lightly brown chicken about 7 minutes on each side.
Remove from pan and set aside.
To same pan add:

2 Tbsp Minced Garlic
1 Cup Pearl Onions
sauté for a couple of minutes then add:
2 Cups White Wine
2 Tbsp Honey
Stir well and reduce sauce to half then add any remaining flour mixture. Return chicken and simmer until 165° about 10 minutes.
Add and heat through:

2 Tbsp Fresh Rosemary
2 Cups Red Grapes
2 Pats Butter

Serve over toasted Orzo:
In sauce pan, with some olive oil, over med high heat sauté
2 Cups Orzo until light beige.
5 Cups Chicken Broth
bring to a boil, simmer until orzo is aldente`.
Drain and serve.

2 Comments leave one →
  1. Katy permalink
    September 13, 2012 4:02 pm

    Dude! That looks GREAT!

  2. September 24, 2012 2:44 pm

    Without the icky pearl onions, I am all over this one! Yum!

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