Goat Cheese-Stuffed Chicken with Grape Sauce

Goat cheese is one of my absolute favorite ingredients. I just love the tangy, sharp flavor of it. Thankfully, my husband shares the goat cheese love (and so do my boys, so far, *fingers crossed*), so I can cook with it as much as I want to. I’ve had this recipe on my list to try for a while now, and I just knew we were going to like it. Goat cheese and fruit of almost any kind is always delicious to me; the sweetness and tanginess play off of each other so perfectly.

This dish is absolutely delicious. The thyme and balsamic vinegar go perfectly with the goat cheese and the grapes. Joe said he would have preferred cold grapes sliced over the top to the warm sauce, but I loved the sauce. With the grapes and the balsamic, it tasted a lot like wine sauce. Next time I’ll be sure to leave some of the grapes unsauced, just for him.

Goat Cheese-Stuffed Chicken with Grape Sauce
adapted from YumSugar

6 ounces goat cheese, softened
1 teaspoon fresh thyme leaves, divided
4 small boneless skinless chicken breast halves
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil
2 cups red seedless grapes, halved
1/2 small red onion, thinly sliced
1/4 cup balsamic vinegar

1. Mix goat cheese and 1/2 teaspoon of the thyme in small bowl until well blended. Divide mixture into 4 equal portions.

2. Carefully slice crosswise through the thickest part of each chicken breast, creating a pocket, being careful not to slice completely through. Place goat cheese stuffing evenly into the pocket. Season chicken with sea salt and pepper.

3. Heat oil in large oven proof skillet on medium heat. Add chicken and cook 5 to 6 minutes on each side or until golden brown.

4. Transfer skillet to oven. Bake 10 to 15 minutes or until chicken is cooked through.

5. Meanwhile, toss grapes, onion, vinegar, and remaining 1/2 teaspoon of thyme in medium bowl. Remove chicken from skillet; keep warm. Drain oil from skillet. Add grape mixture; cook until heated through.

6. To serve, place a chicken breast on each plate and spoon grape mixture over chicken.

Sweet Grape Salad

You know how some people are just “known for” certain dishes in some families? You know they’ll always bring it to holidays and family gatherings, and you look forward to eating it time after time. In our family, my mom was known for her potato salad; one aunt is known for her stuffing; one aunt is known for her zucchini casserole; one aunt is known for her Buckeyes; one of my grandmas is known for her wonderful pickles and meat(less) balls (I’ll share those with you sometime; they’re delicious!), and my other grandma is known for her potato soup and homemade bread.

All of this is to say: I served this grape salad at Andrew’s birthday party earlier this month, and it seems that it’s become what I’m “known for.” It was by far the hit of the party. We’re attending two Memorial Day cookouts this weekend (one with my family, one with Joe’s), and I was asked to bring this salad to both of them. Not that I mind making it twice more, because that means I’ll get to eat it a couple more times. I could eat this every day, that’s how good it is.

I can’t say enough good things about this wonderful, fresh fruit salad. The dressing is rich and creamy and sweet. The grapes are cold and juicy and pop so satisfyingly in your mouth. I love the texture and flavor contrast of the pecans. I love how refreshing this is on the hot summer days that seem to have officially arrived here in Ohio. I love, love, love this salad.

Who knows? If you make it for your next family gathering, it could become what you’re “known for” too. Or just make it for your family for dessert sometime this summer. They’ll love it, I promise!

Sweet Grape Salad
source: Recipezaar

2 pounds red seedless grapes
1 8-ounce package cream cheese, softened
1 8-ounce carton sour cream
1/2 cup white sugar
1 teaspoon vanilla
2 tablespoons brown sugar
2 tablespoons pecans

1. Combine cream cheese, sour cream, white sugar and vanilla in a large bowl. Gently fold in grapes.

2. Sprinkle with brown sugar and pecan pieces.

3. Cover and refrigerate overnight. Serve very cold.