These honey glazed stuffed chicken breasts make for a really nice presentation. The stuffing is gluten-free and dairy-free, and combines spinach with shallots and ground almonds and the sweetness of dried apricots and basil, making it a great dish to serve for the Jewish New Year, Rosh Hashanah, when it is tradition to serve something sweet and fruity. The stuffing is inserted inside the chicken breast and underneath the skin, making for a nice chicken-to-stuffing ratio for almost every bite.
To make the stuffing, combine the almonds and basil in a processor and process until the almonds are pretty fine, with no big pieces. The basil and almonds will be mixed through thoroughly. Add the almond basil mixture to a non-stick frying pan.
Defrost and drain a box of frozen chopped spinach and squeeze the excess water out with paper towels. Add one cup, tightly packed spinach into the frying pan along with the chopped shallots, chopped dried apricots, 4 tablespoons of olive oil grated garlic clove and salt and pepper and sauté for 3 minutes.
To stuff the inside of the chicken breasts, find the pocket on the side of the joint. Use your fingers to separate it and make room for the stuffing. Using a tablespoon, spoon the stuffing into the pocket pushing down to make sure it extends all the way to the end of the breast. Then separate the skin from the breast and spoon the stuffing in between. Repeat with the remaining stuffing and chicken breasts ad place in an ovenproof dish.
Salt and pepper the skins of the chicken breasts and brush with the remaining tablespoon of olive oil. Add the wine and water to the pan, and place in preheated 375° oven and cook or 20 minutes. After 20 minutes of cooking, glaze the tops of the chicken breasts with the honey and continue cooking for another 40 minutes, the breasts will be browned on top and cooked through.
Honey Glazed Stuffed Chicken Breasts
Ingredients:
1/2 cup almonds
1 cup basil leaves
1 cup tightly packed frozen chopped spinach defrosted, drained and squeezed dry
2 shallots minced
1/2 cup dried apricots, chopped
5 tablespoons EVOO
1 garlic clove, grated
Salt pepper
1/2 cup white wine
1/2 cup water
1/2 cup Honey
Combine the almonds and basil in a food processor and process until the almonds are pretty fine, with no big pieces. Add the almond basil mixture to a non-stick frying pan.
Defrost and drain a box of frozen chopped spinach and squeeze the excess water out with paper towels until the spinach is dry. Tightly pack one cup of spinach and add to the frying pan along with the shallots. Chop the dried apricots into 1/8” pieces and add to frying pan along with 4 of the tablespoons of olive oil, the grated garlic clove, and salt and pepper to taste. Sauté for 3 minutes.
Preheat the oven to 375°. Stuff the inside of the chicken breasts, using the pocket by the joint, and place stuffing under the skin. Repeat with the remaining stuffing and chicken breasts and place in an ovenproof dish. Salt and pepper the skins of the chicken breasts and brush with the remaining tablespoon of olive oil. Add the wine and water to the pan, and place in oven. After 20 minutes of cooking, glaze the tops of the chicken breasts with the honey and continue cooking for another 40 minutes, the breasts will be browned on top and cooked through.
Serves 4
