Roasted Grape & Pear Stuffed Chicken
I recently discovered how delicious roasted grapes are. If you haven’t tried, I HIGHLY recommend tossing some in oil, sprinkling with sea salt, maybe even adding some chopped rosemary, then roasting for about 15-20 minutes. You can eat them as is, throw in a salad, or even serve on top of cheese and a piece of crusty sourdough bread. HEAVEN! Or, you can roast them with pears and stuff them inside chicken breasts like my recipe here ;)
To me, this warm, cozy recipe is the ultimate fall dish as pears and grapes are both fall seasonal produce. Another great meal prep recipe that you can have on hand throughout the week! Stuffed chicken is such a great way to spice up your baked chicken…try my Fennel Apple Bacon Stuffed Chicken recipe, too! Enjoy!
2C red grapes
4 pears, chopped
2-3TBS olive oil
2TBS rosemary, chopped
1/2tsp Himalayn seal salt
2 chicken breasts
Preheat oven to 375*F.
In a mixing bowl, combine grapes, pears, oil, sea salt, and rosemary until well coated.
Roast fruit for about 12-15 minutes. Meanwhile, slice the sides of the chicken breasts to make small pockets.
Drizzle chicken with a little olive oil then garnish with sea salt and black pepper.
Grease the bottom of a baking dish with a little oil, ghee, or butter then add the chicken.
Stuff chicken breasts with roasted fruit then bake for about 30 minutes or until cooked thoroughly, depending on thickness of chicken breasts.
Remove from oven, garnish with extra roasted grapes and pear mixture then sprinkle with sea salt, chopped rosemary, and olive oil. Enjoy!