Pocket Pinot Chicken Recipe

We hope you enjoy our latest installment of cooking with Bruliam Wines!  The recipe follows after the video. If you can't see the video, please click here.




Pinot Pocket Chicken Recipe

2 cups thinly, vertically sliced sweet onion (like Vidalia or Oso sweet)

1 tbsp sugar

2 garlic cloves, minced

2 ounces goat cheese/ chevre

4 teaspoons olive oil, divided

Salt & pepper for seasoning

1 tablespoon Italian seasoning

1/4 to ½ cup chicken broth

½  cup pinot noir

4 (6-ounce) boneless, skinless chicken breast halves

2 tablespoons chopped fresh Italian parsley (optional)

  1. Preheat the oven to 375 degrees.
  2. Heat 2 teaspoons for olive oil in a small sauté pan over medium heat.  Add the onions to the pan and sprinkle with 1 tbsp sugar.  Cook until onions start to soften and turn translucent, about 5 minutes.  Add the garlic cook 1-2 minutes more.  Reduce the heat to medium-low and allow onions to turn golden brown.  Add ½ cup of pinot noir.  Simmer until liquid is absorbed, about 10 minutes.  Remove the pan from the heat, and season the mixture well with salt and pepper.  Add chevre, stirring until the mixture is creamy and the cheese melted.  Set aside.
  3. Trim excess fat and rib meat from each breast (if present).  Beginning with the thickest portion of the breast, use a sharp knife to cut horizontally into the chicken breast creating a "pocket."  Cut deeply into but not completely through the breast, so it holds together.  Create a pocket in each of the 4 chicken breasts.
  4. Season the top side of each chicken breast with salt and pepper and Italian seasoning blend.  Divide the onion mixture into 4 portions, and stuff an equal portion (about 1/4 cup) into the pocket of each chicken breast.
  5. Heat remaining 2 teaspoons of olive oil in a large sauté pan over medium-high heat.  Add the stuffed chicken breasts seasoned side down and cook 3-4 minutes, browning well.  Carefully flip the chicken over, so the seasoned side is now up.
  6. Slowly add ¼- ½ cup of chicken broth to the pan, scraping the bottom to loosen the brown bits.  Place the pan in the oven for 12-15 minutes, until the chicken is firm to the touch, cooked though, and juices run clear.
  7. Serve immediately, spooning remaining pan sauce over each breast.  Sprinkle with parsley, if using.
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