Pairing: Oatmeal with fresh fruit and nuts
Sage and Goat Cheese Stuffed Chicken with Plum Glaze
4 boneless, skinless chicken breasts, pounded thin
1 Tbsp olive oil, plus 1 Tbsp
2 shallots, chopped
2 garlic cloves, minced
5 sage leaves, chopped
2 Tbsp chopped dried plums
4 ounces soft goat cheese
Plum glaze, recipe below
Preheat oven to 375 degrees.
Heat 1 Tbsp olive oil in sauté pan over medium-low heat. Sauté shallots and garlic until soft. Add sage and dried plums, and cook 2 minutes longer. Stir in goat cheese, and set aside to cool.
Season both sides of chicken breasts generously with salt and pepper. Divide the goat cheese mixture between the four breasts and roll up securing with a toothpick.
Heat 1 Tbsp in large skillet over medium-high heat and sear chicken breasts on all sides until golden brown. Transfer to baking dish, and spread plum glaze on each breast. Bake 15-20 minutes or until center reads 165. Remove and allow to rest 5 minutes before slicing.
1/3 cup Dalmatia Plum Spread
2 Tbsp balsamic vinegar
2 Tbsp water
1 Tbsp extra virgin olive oil
1 tsp honey
Fresh cracked pepper
Whisk all ingredients in a small bowl until combined.