Hazelnut-Baked Nanny Noire-stuffed Chicken with Apricot-Balsamic Glaze
We’ve used hazelnuts but walnuts or pecans will work nicely, too. Serve with a side of rice, noodles, or potatoes. Regular apricot jam is too sweet, so look for a low-sugar fruit spread. If you can’t find all the baby greens to make the suggested mix, just use the one you prefer.
INGREDIENTS
3 Tbsp butter; divided
16 cups baby kale, spinach, and arugula mixed; that’s two 5 oz boxes
¾ tsp fine sea salt; divided
¾ tsp pepper; divided
1/3 cup low-sugar apricot jam or fruit spread
1 tbsp balsamic vinegar
1 shallot, finely chopped
½ cup raw hazelnuts
1 tsp finely minced fresh rosemary; reserve some sprigs for garnishing
4 ¼-inch thick slices Nanny Noire, or more to fill each chicken breast
4 boneless chicken breasts, with or without skin
INSTRUCTIONS
Preheat oven to 375F
Grease a casserole dish or large oven-proof skillet with 2 tablespoons of the butter. Add the baby greens, sprinkle with ¼ tsp salt and ¼ tsp pepper; set aside.
Into a small saucepan over low heat, add the jam, vinegar, shallot, ¼ tsp salt, ¼ tsp pepper; bring to a very gentle boil, stirring constantly, until reduced by half – about 10 minutes. Set aside.
Into the bowl of a food processor, add hazelnuts, butter, ¼ tsp salt, ¼ tsp pepper, minced rosemary; blend until pea-sized crumble.
Butterfly the chicken breasts, add a generous portion of the hazelnut crumble to each breast; lay in the Nanny Noire slices and fold over; reserve about 2 tablespoons of the crumble to garnish. Arrange on top of the baby greens, then brush liberally with the apricot glaze.
Roast covered, for 15 minutes, then remove lid (or foil) and roast for a further 5 – 10 minutes or until golden, and a thermometer inserted into the thickest part of the breast reads 165F.
To serve, sprinkle with the reserved hazelnut crumble and some whole rosemary if desired.
Serves 4
