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Goat Cheese, Dried Plum and Rosemary - Stuffed Thighs with Sauteed Hazelnut Vegetables

Provided by: Art of Nutrition for the California Dried Plum Board

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Cook Time   45 Serves  4-5

Ingredients

Stuffed Chicken   
• 3/4 cup California Dried Plums, puréed or finely mashed 
• 1/4 cup goat cheese 
• 1 tablespoon dried rosemary 
• 1.5 lb. boneless, skinless, chicken thighs, pounded 
• 2 tablespoon balsamic vinegar 
• 1/4 teaspoon sea salt   

Vegetable/Hazelnut Sauté  
• 1/2 cup hazelnuts
• 1 tablespoon olive oil, preferably cold-pressed
• 1/2 sliced white onion
• 2 cups carrots, thinly sliced into ribbons
• 2 cups spinach or other leafy green 
• 2 tablespoon balsamic vinegar 
• 1/4 teaspoon sea salt 


Directions

Preheat oven to 375°F. Lay hazelnuts on a baking sheet and toast for about 10 minutes, until fragrant. Set aside to cool. Using a fork, mash dried plums, goat cheese and rosemary together. Lay chicken on a baking sheet and evenly distribute goat cheese and dried plum mixture onto half of chicken thigh. Fold the other half of the chicken thigh over the mixture. Brush the stuffed chicken with 1 tablespoon balsamic vinegar and sprinkle with sea salt. Bake for about 45 minutes, or until the chicken reaches a temperature of 165°F. About 30 minutes in, brush with remaining balsamic vinegar. Meanwhile, while the chicken is baking, heat olive oil in a large skillet for 1-2 minutes, then add onions and sauté for 2-3 minutes. Next, add the carrots and sauté about 10 minutes, or until desired doneness. Add in the spinach and cook for 1-2 minutes, until just wilted. Turn stove off then add balsamic vinegar and sea salt and toss. Chop cooled toasted hazelnuts and sprinkle over vegetables