I adapted this recipe from The Kitchn. The meal itself was very easy to make and delicious. The saltiness of the parmesan was wonderful combined with the grapes. The original recipe calls for hazelnuts, but I used macadamia nuts left over from a previous recipe; I’m sure it would be good with pecans, too.
4 medium boneless, skinless chicken breasts
½ cup whole hazelnuts, skins removed (if necessary), toasted, and roughly chopped
½ cup chopped red or purple grapes, seeded (if necessary)
½ cup freshly grated parmesan cheese
½ tsp salt
½ tsp pepper
1 Tbsp unsalted butter, softened, or lactose-free margarine
more salt and pepper for seasoning
Preheat oven to 425 °F.
Combine the hazelnuts, grapes, parmesan, salt, and pepper in a bowl. Add the butter and pinch with your fingers to combine the ingredients.
Pat chicken breasts dry, and make a deep slit on the underside, cutting far into the breast to create a pocket (but not slicing all the way through). Stuff small handfuls of the grape and nut mixture into the pockets, dividing it between the breasts. Stick two or three toothpicks through the open edges of the chicken to keep the stuffing from falling out, if necessary.
Sprinkle the chicken breasts liberally with salt and pepper. Place on a foil or parchment paper-lined rimmed baking sheet.
Bake for 25 to 30 minutes, until the skin is brown and crispy. Remove toothpicks before serving.
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