Pistachio Stuffed Chicken with Lingonberry Glaze

Have you all been to IKEA? They opened one up here in Orlando recently and yesterday was my first trip there. Wow. I had no idea. And they have food? What?

I wasn’t able to spend a lot of time in the food area, it was way past lunch and nap time and the kids were super cranky, but I did pick up a few things that were recommended to me by my friend that was along for the shopping trip (who just happened to have lived in Sweden and knew a lot about the goodies I was looking at!). One of the items I went home with was this jar of Lingonberry Preserves…

Have you ever tried this? It reminds me of a sweeter slightly sour version of cranberry…and from what I’m reading online, that is how it’s most commonly described. I bought the preserves to eat with the frozen Swedish Meatballs I was bringing home (and ate last night! sorry, no pics! They were delish!).

So, chicken was on the menu for dinner tonight. Nothing special, just chicken. I have been feeling a bit uninspired in the kitchen lately. I don’t know about you, but the Thanksgiving holiday kinda kicked my butt and I have been fizzling out the last couple of days. No worries, I’ll recover. Anyway…something finally came over me and I decided to make our boring chicken dinner a little more interesting tonight.

(The stars of the show…)

This pantry lineup…plus some of the delicious preserves, and our humdrum chicken turned into quite the gourmet meal.

Print Recipe

Pistachio Stuffed Chicken with Lingonberry Glaze

Ingredients:

• 2 large chicken breasts
• 1/4 cup golden raisins
• 1/4 cup chopped pistachios
• 1/4 panko (I used whole wheat)
• 2 oz crumbled goat cheese
• pinch of cardamom
• salt and fresh ground pepper
• 1/3 cup red wine
• 2 TB of Lingonberry preserves

Directions:

1. With a pairing knife, gently make a deep slit in the thickest part of the chicken breast. Be careful not to pierce through the other side. Sprinkle salt and pepper and pinch of cardamom on both sides of chicken.
2. In a bowl, combine raisins, pistachios, panko and goat cheese. Stuff mixture into chicken breasts. Secure opening with toothpicks to keep stuffing from falling out.
3. Place chicken into hot oven proof skillet with about 1-2 tablespoons of olive oil. Cook chicken evenly on each side, until golden brown. Place skillet into preheated 375 degrees oven. Cook for about 20 minutes, until chicken is cooked through. Using oven mitt (important - don't burn yourself!), take skillet out of oven and place back on burner. Take chicken out and let rest on a plate. Pour wine and 2 TB of preserves into hot pan, deglaze all of the leftover bits of chicken and let simmer until slightly thick. Place chicken back into pan for a few minutes to absorb some of the sauce.
4. Once chicken is done, place on plate and drizzle glaze over chicken.

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I served the chicken with sauteed spinach with golden raisins and toasted pine nuts.