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For recipe video in French: https://youtu.be/2iY1Dnu2B-s
Ingredients
| 1/4 cup | basmati rice | (60 mL) |
| 1/2 cup | vegetable broth | (125 mL) |
| 2 | fresh rosemary stems | 2 |
| 1/4 cup | crumbled blue cheese | (60 mL) |
| 1 cup | Ontario Coronation grapes, divided | (250 mL) |
| 1/4 cup | diced shallots | (60 mL) |
| 4 | medium chicken breasts | 4 |
| 2 tbsp | honey | (25 mL) |
| 1 tsp | cornstarch | (5 mL) |
Directions
1. Prehaet oven to 425°F (218°C).
2. In a medium saucepan stir together rice, vegetable broth and rosemary stems. Bring to a boil on the stovetop over medium high heat. Once boiling set heat to low and cover the pot. Cook for 15 minutes.
3. In a medium bowl, mix together, cooked rice, blue cheese, 1/2 cup (125 mL) grapes and shallots. Butterfly the 4 chicken breasts and stuff each of them with 1/2 cup (125 mL) of rice mixture, place each chicken breast in a cast iron skillet and bake in the oven for 15 minutes.
4. Grape Glaze: Meanwhile, puree remaining 1/2 cup (125 mL) grapes, honey and cornstarch together. Bring to a boil in a small saucepan over medium-high heat. Simmer until slightly thickened, 1 minute. Pour grape glaze over top of the chicken and bake for another 10 minutes or until the internal temperature is 165°F (74°C) when inserted into the thickest part of the meat.
Tip: Use toothpicks to hold stuffing mixture in place
Nutritional Info
Nutrition Facts (per 1/4 of recipe): 298 calories; 30 g protein; 6 g fat (2 g saturated fat; 0 g trans fat; 90 mg cholesterol); 32 g carbohydrate (2 g fibre); 17 g total sugars; 619 mg sodium; 543 mg potassium
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