Chicken fillet is pure protein and pure health! But, unfortunately, it is quite difficult to prepare it so that it does not become dry. In this recipe, soft cheese and grapes work their invisible magic, and the chicken turns out to be tender and juicy. And although the name of the dish sounds a little restaurant-like and difficult, in fact it is very easy to prepare it, so don’t be intimidated and cook 🙂
Chicken fillet is pure protein and pure health! But, unfortunately, it is quite difficult to prepare it so that it does not become dry. In this recipe, soft cheese and grapes work their invisible magic, and the chicken turns out to be tender and juicy. And although the name of the dish sounds a little restaurant-like and difficult, in fact it is very easy to prepare it, so don’t be intimidated and cook 🙂- Prep time: 10 minutes + 30 minutes’ marinating
- Cook time: 30 minutes
- Serves: 4
- Difficulty: easy
- Course: main dish
- Cookware: knife
- Cuisine: Odessa
Ingredients
- tender sheep or cow cheese
- 4 chicken breasts
- 200 g soft goat cheese
- 500 g grapes
- 150 ml olive oil
- 6 tsp sugar
- 8 sprigs of thyme
- freshly ground black pepper
- sea salt
Cooking method
Step 1
Cut each chicken breast in two. Make a horizontal cut in each fillet in the thick part, without bringing the knife to the end. This way you get a pocket for stuffing. Pour the fillet with olive oil, season with salt, pepper, thyme, and marinate for 30 minutes.
Step 2
Cut the grapes in half. Add sugar to the grapes, mix and fry in olive oil for 2 minutes over high heat.
Step 3
Heat oven to 180˚C. Stuff each fillet with cheese and grapes, then seal the meat with a wooden skewer. Bake the chicken in the oven for 15-20 minutes.
My tips and tricks:
The grape season in Odessa is late August, early September. During this same time, you can easily pick up walnuts that are just lying under your feet on the street. If you are somehow quicker than little boys and girls 🙂 Just remember that your hands will be brown for a long time, so do not frighten your manicurist. If you add walnuts to the stuffing, then the chicken will be even more Odessa-style.
- tender sheep or cow cheese
- 4 chicken breasts
- 200 g soft goat cheese
- 500 g grapes
- 150 ml olive oil
- 6 tsp sugar
- 8 sprigs of thyme
- freshly ground black pepper
- sea salt
- Cut each chicken breast in two. Make a horizontal cut in each fillet in the thick part, without bringing the knife to the end. This way you get a pocket for stuffing. Pour the fillet with olive oil, season with salt, pepper, thyme, and marinate for 30 minutes.
- Cut the grapes in half. Add sugar to the grapes, mix and fry in olive oil for 2 minutes over high heat.
- Heat oven to 180˚C. Stuff each fillet with cheese and grapes, then seal the meat with a wooden skewer. Bake the chicken in the oven for 15-20 minutes.