Makes 4 servings
There are plenty of times I purchased grapes and I used them for chicken salad or another recipe or just to snack on, but they are beginning to soften up in the refrigerator. Roasted grapes add a sweet and savory flavor and with a little goat cheese, it adds a creaminess and richness. Next time you have some grapes hanging out in the fridge, roast ‘em up!
4 (6 ounce) boneless skinless chicken breasts
1 fennel bulb, trimmed and sliced thinly
2 teaspoons avocado oil
1 ½ cups red grapes
1 tablespoon chopped fresh thyme
1/4 cup raw walnuts
4 ounces goat cheese
Serve with a toasted Baguette
Garnish with fennel fronds
Preheat oven to 425°. Season chicken breast sprinkle evenly with salt and pepper to taste.
Heat oil in a cast iron skillet, add the chicken. Sear both sides until golden brown, about 2 minutes per side, remove from the pan and set aside.
Add the fennel to the pan, season with salt and pepper to taste cook, stirring occasionally until softened and lightly caramelized, about 5 minutes. Add the thyme and stir to combine.
Add the chicken and grapes to the pan. Place in the oven and cook about about 10 minutes. Add the walnuts and cook another additional 3 minutes until the walnuts are toasted, the grapes are softened and the chicken is cooked through (165° on a thermometer).
Remove from the oven and serve with the baguette and goat cheese.
*The chicken on the second step will NOT be cooked through, don’t worry, it’ll be cooked in the oven later.
