Stuffed Chicken with Honey-Balsamic Glaze
- Yield servings
- -- (4) Six ounce skin on airline breast
- 1 1/2 cups chopped fresh spinach
- 1 cup chopped roasted red pepper (drained)
- 1 1/2 cups Feta cheese crumbles
- 4 teaspoons chopped fresh garlic
- 1 tablespoon dried pepper flakes
- pinch Salt
- pinch Pepper
- pinch Dry oregano
- -- Olive Oil for saute'
- -- Fresh Oregano for garnish
- 2 cups Aged Balsamic Vinegar
- 1 tablespoon Honey
Heat 1 quart sauce pan on medium high heat with balsamic vinegar and honey. Allow to reduce until sauce become syrup consistency or coats the back of a spoon. Remove from stove and keep warm.
Combine spinach, roasted pepper, cheese, garlic, and pepper flake in bowl and set aside. Season chicken with salt, pepper, and dried oregano. Carefully run your finger in between the skin and meat of the chicken breast to creat a pocket.
Take 1/4 of the stuffing mixture for each breast and carefully stuff the pocket you created with this mixture. Press the skin gently to smooth out the stuffing evenly.
Heat large saute pan on medium heat and add enough oil to coat the bottom of the pan. Gently place the chicken skin side down into the pan. Allow the chicken skin to brown and naturally release from the pan. This will take about five minutes. Do not move the chicken or the skin will tear apart. Turn the chicken over and cook for five more minutes. Turn heat to medium low and cover pan until chicken reached internal temperature of 165 or the juices run clear. Remove from pan and allow to rest for five minutes. Slice into four pieces on an angle and arrange on plate with reduced vinegar for presentation. Garnish with fresh oregano.