Berry Romantic Chicken

A couple weeks ago, it was a Friday night and we were tired from the work week and Will suggested we pick up a frozen pizza for dinner on the way home. Don’t get me wrong, I have nothing against pizza-or frozen pizza for that matter, in fact I have this weird love of Jack’s Frozen pizza. But frozen pizza gets old and you want something new and exciting, right? Well I told Will that with a quick stop at the store I could come up with something easy, healthy and…romantic! These days with a 7 month old baby, we don’t get out too much, Stella has recently found her voice and lets out periodic screams, so she’s not the best restaurant patron! This recipe is simple, delicious and truly feels like you are enjoying a dinner you’d find in a restaurant! And with the summer creeping up on us its a great one to use when you don’t want to heat the house up by turning on the oven!

I recommend serving this recipe with Prosecco wine, my current favorite Prosecco, is Riondo Prosecco Spago Nero NV. At about $10 a bottle it’s a perfect companion to this affordable and easy dinner!

I made his recipe on Twin Cities Live on Friday, April 23. It was a great day to do a romantic recipe! My husband and I were celebrating our 5 year wedding anniversary!

Click here to watch the April 23, 2010 episode of TCL when I made this recipe.

Ingredients
4 chicken breasts
1 TB Olive Oil
1 TB Grill Mates Montreal Steak Seasoning
1 6oz box of Stuffing Mix
½ of an 8oz container of Brie Cheese
12 ounce bag of frozen Raspberries
12 Asparagus Spears cooked (if using fresh asparagus-steam to cook, if using frozen, simply heat in microwave)
If you don’t know how to steam Asparagus, click here for the Asparagus puree recipe which explains how to do it.
6 TB of Butter (4 TB for stuffing and 2 TB for the raspberry sauce)
1 TB of Sugar

Directions:
Trim chicken of fat. Using a meat mallet, pound the chicken flat. Evenly drizzle the oil and Montreal seasoning over the chicken. Set aside.

In a microwave-safe dish, heat the raspberries until defrosted.

Prepare the stuffing mix according to the package directions.

Stuff each chicken breast with ¼ cup of stuffing, 1 ounce of Brie cheese and 2 TB of raspberries. Fold chicken over and secure with toothpicks (insert at an angle).

On a preheated Foreman Grill, sprayed with non-stick spray, cook the chicken (2 at a time) for 8 minutes. When finished cooking remove toothpicks.

While chicken is cooking, prepare the raspberry sauce. Using a potato masher, mash the remaining raspberries and add 2 TB of melted butter and 1 TB of sugar.

Slice chicken down the middle and plate each chicken on 3 cooked asparagus spears and drizzle with 2 TB of raspberry sauce.

Makes 4 Servings with additional stuffing and raspberry sauce