Just 5 Cooking Challenge finalist Cathi I. of New York, NY captures the flavors of a Tuscan fruit and cheese plate, baked in a juicy chicken breast and dressed with a bed of peppery arugula and roasted grape salad.
Heat oven to 400°F. Line a rimmed baking sheet with parchment or foil. Quarter enough grapes to equal a scant 1 cup; mix with cheese. Snip remaining grapes into small clusters; set aside.
Cut a 4-inch-long, deep pocket in each chicken breast. Stuff evenly with grape-cheese mixture. Secure pockets with toothpicks.
Place chicken and grape clusters on baking sheet. Brush chicken with 2 tablespoons oil; season with salt and pepper. Bake about 20 minutes.
Meanwhile, simmer 1 cup balsamic vinegar in small saucepan over medium heat for about 4 minutes or until syrupy and reduced by half. Lightly brush some of the reduction over the chicken; bake 10 minutes longer or until no longer pink near center.
Whisk remaining 1 tablespoon vinegar and 1 tablespoon oil with a dash of salt and pepper. Toss with arugula. Arrange greens on plates; top with chicken and grape clusters, drizzled with balsamic reduction.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking. If substituting fresh whole boneless skinless chicken breasts, cut the whole breast in half before preparing.
Roasted grapes, drizzled with a bit of reduced balsamic or honey, is a lovely appetizer served with a creamy blue cheese, and thickly sliced dense walnut bread.