Oka Stuffed Chicken with Warm Raspberry Vinaigrette

Steps

1. Preheat oven to 375°F (190°C).

2. Heat 1 tsp (5 mL) olive oil in a non-stick pan over medium high heat. Add half of the sliced green onion and sauté 2-3 minutes. Set aside to cool.

3. Combine chopped walnuts, 1 tablespoon (15 mL) of minced thyme, grated Oka cheese and sautéed green onions in a bowl and mix well. Measure raspberries and set aside to defrost.

4. Place plastic wrap on cutting board, lay chicken thighs flat, de-boned side up, on the plastic wrap and cover with more plastic wrap. Use the back (flat edge) of a large knife to pound and flatten thighs to make them larger and even the thickness to approximately ½ inch (1.25 cm).

5. Sprinkle flour on a plate and season with salt and pepper.

6. Divide cheese and onion filling evenly on each chicken thigh (about a heaping tablespoon in each). Tuck in edges to seal and then dredge on all sides in seasoned flour.

7. Heat the other 2 tsp (10 mL) of olive oil over medium-high heat. Sear (seam side down first) chicken on all sides until golden brown. If they come apart a bit during cooking you can push them back together with your spatula. Place chicken pieces in a baking dish seam side down and bake 20-25 minutes or until internal temperature reaches 165°F (74°C). Set aside.

8. Return skillet to medium high heat and stir in broth to deglaze pan scraping up brown bits from bottom. Stir in red wine vinegar, honey, remaining thyme and sliced green onion. Bring to a boil and reduce by half. Stir in frozen whole raspberries.

9. To serve place 2 cups (500 mL) European style salad mix on dinner plate. Slice chicken into medallions (about 4 per thigh) and place six pieces over European salad blend. Drizzle with the warm vinaigrette and serve additional sauce on the side. Use a few whole raspberries and sprigs of fresh thyme for garnish (optional).