My Wife’s amazing Mediterranean Stuffed Chicken…. Yum!  Look what I get!!!

Here is the recipe for the Mediterranean Stuffed Chicken Breasts…

Ingredients:

4 Boneless, skinless Chicken Breast halves, 1 Cup chopped Seedless Grapes, 2 Oz. Goat Cheese-crumbled, 1/4 Cup minced Shallots or Onion, 1 tsp. chopped fresh Rosemary, 1/2 tsp. Salt, 1/2 tsp. Ground Pepper- divided, 1/4 Cup Flour, 1 tsp. Seasoned Salt, 1 Tbs. Olive Oil, 1/2 Cup dry White Wine, 1 Cup whole Seedless Grapes, 1 Cup halved Seedless Grapes, small sprigs fresh Rosemary.

Directions:

Slit the thick edge of chicken breasts, lengthwise, to make a pocket for holding the stuffing; do not cut through the thinner edge.  Drain excess liquid from chopped grapes and mix with cheese, shallots, and rosemary, salt and 1/4 tsp. pepper.  Fill pocket in chicken breast with one-fourth of grape mixture.  Close opening with skewers or wooden picks. Repeat with remaining chicken breasts.

Mix flour, seasoned salt, and and remaining 1/4 tsp. of pepper.  Coat entire surface of chicken breasts with seasoned flour.  Using an oven-safe nonstick skillet, brown both sides of each chicken breast in oil over medium-high heat.  Pour wine over chicken, scatter whole grapes in wine, add 2 small sprigs of rosemary and bring mixture to a boil.  Place skillet in oven and bake at 375 F for 15-20 minutes or until chicken is cooked and juices run clear.

Remove chicken from pan; reduce liquid until slightly thickened.  Strain and reserve sauce; add halved grapes and heat thoroughly.  Spoon over chicken.  Garnish with sprigs of rosemary.  Makes 4 servings.  (Recipe from the California Table Grape Commission)

Enjoy!! Serve with a yummy green salad and some Garlic Naan Bread or whole grain rice with veggies.