After a year of lying fallow, our backyard garden is sprouting again.

Yesterday, we thinned the French radishes and Tuscan kale. Cleaned the sprouts, then added them to sauteed shallots and grapes. They were lovely — bright, fresh, peppery — stuffed into boneless chicken breasts.

A sure sign of spring …

… and of garden treats to come!

Sprout-Stuffed Chicken Breasts

  • 1 shallot, minced
  • 1/2 cup seedless red grapes, quartered
  • 2 tablespoons pine nuts
  • 1 handful sprouts (we used radish and kale trimmings)
  • 2 boneless chicken breasts, cut in half through the middle
  • 1/4-1/2 cup chicken broth

Glaze a small saute pan with olive oil over medium heat.

Add the shallots, and season with salt and pepper.

Saute until tender, then add the grapes and pine nuts. Saute until the grapes become tender and the mixture turns a bit jammy. Remove from the heat and cool.

Meanwhile, place the halved chicken breasts between two sheets of waxed paper and pound until about a quarter-inch thick. Remove the top sheet of waxed paper and season the breasts with salt and pepper.

Add the sprouts to the shallot/grape mixture. Place a couple tablespoons of the filling onto the chicken breasts.

rolls browningRoll the breast meat up over the shallots, grapes and sprouts, then tie with butchers’ twine.

Preheat the oven to 400 degrees.

Heat 2 tablespoons of olive oil in a large, oven-proof saute pan. Add the rolled chicken breasts and brown on all sides.

With the chicken breasts still in the pan, add the broth to the pan and scrape up any browned bits. (You want the broth to cover the bottom of the pan, but you don’t want the meat floating in it.) Place the pan in the oven and bake for 10 minutes.

Remove the chicken. Cut the twine from it, then place it on plates. Spoon any filling that has fallen out on top of the rolls.