Rinse chicken and pat dry with paper towels. Discard
paper towels. Place chicken breasts on a cutting board
and slice into the middle to create a large pocket, but
do not cut through.
In a sauté pan, heat 1-2 tablespoons olive oil over
medium to low heat. Add garlic and cook for 1 minute,
then add broccoli rabe, stirring constantly. Cover and
cook, stirring occasionally, for 2-3 minutes, or until the
broccoli is soft and dark green. Season to taste with
salt and pepper and a little bit of the Italian seasoning.
Add olives and raisins and continue to simmer for
1 minute over medium heat. Transfer to a bowl and
set aside.
Dredge chicken lightly in flour. Stuff each chicken
breast with approximately 2 tablespoons of the
broccoli rabe mixture and close the fold carefully.
Season both sides of chicken with salt and pepper
and Italian seasoning.
Add more olive oil to the sauté pan. Place breasts
carefully in the pan and cook over medium-low to
medium heat until golden, then carefully turn and
cook the other side until golden.
Cover the pan and cook for about 4 minutes over low
heat, or until the internal temperature of the chicken
reaches 170°F. Remove carefully from the pan and
place on a serving platter.
Add chicken broth to the pan, stirring and scraping
the pan over medium heat. Add wine and continue to
stir or whisk. Add butter and stir until blended.
Pour the sauce over the chicken and serve with sautéed
potatoes or side of your choice. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
Cumin and Clementine Chicken
Foster Farms
1-2 tablespoons Kirkland
Signature extra-virgin
olive oil
1 large Vidalia
onion, chopped
1 tablespoon Italian
seasoning (basil,
thyme, rosemary,
oregano)
4 fresh garlic cloves,
coarsely chopped
6-8 Foster Farms*
boneless, skinless
chicken thighs
1/4 cup flour
1 1/2 tablespoons
ground cumin
Kosher salt
Freshly ground
black pepper
1/4 cup Spanish sherry
(medium sweetness)
6 fresh clementines, cut
in half, skin on
1 cup organic
chicken broth
2 bay leaves
Heat olive oil in a nonstick pot over medium-high
heat. Add onion, sprinkle with Italian seasoning and
cook until translucent. Add garlic and cook for 1 minute,
stirring frequently.
Cut chicken thighs into 1-inch pieces with kitchen
shears (it’s easier). Lightly dredge chicken in flour and
add to the pot. Add cumin, stirring to coat. Season to
taste with salt and pepper. Cook and stir for several
minutes, until the chicken is browned.
Reduce heat to medium-low. Add sherry and mix
thoroughly so all the chicken absorbs the flavor.
Squeeze clementines over the chicken and stir. Cook
for a few minutes, until the liquid is absorbed a bit,
then add chicken broth and bay leaves. Cover and
simmer for 40 minutes, or until the chicken reaches
165°F and the sauce has a nice unctuous consistency.
If it is too thick, add more broth and gently stir until it
is the desired consistency.
Serve with rice, couscous, pasta or mashed potatoes or
any side of your choice. Makes 4-6 servings.
Brands may vary by region; substitute a similar product.
