1 tablespoon chopped walnuts, toasted (sunflower seeds would work well here too)
For the dressing:
1 small garlic clove, grated
3 tablespoons tahini
3 tablespoons apple cider vinegar
3 tablespoons olive oil
kosher salt, to taste
Directions
Step 1
Preheat the oven to 375°F. Line a sheet tray with parchment paper, a silicone mat or aluminum foil.
Step 2
To make the chicken: Using a sharp knife (paring knife is easiest), make cuts crosswise along the chicken breasts, going almost all the way through but leaving it still whole along the bottom, every ¼ inch or so. Season with salt and pepper.
Step 3
In a small bowl combine the goat cheese, prosciutto, raisins, walnuts and thyme until thoroughly mixed. Place a spoonful of the cheese filling in each section of the chicken breasts. Drizzle olive oil over the top before transferring to the oven. Bake for 20 to 25 minutes or until the internal temperature in the thickest part of the chicken reads 165°F (we like to cook the chicken to 160°F and allow it to rest for 7 to 10 minutes before serving; carry over cooking will take it to 165°F and you will have moist, flavorful chicken).
Step 4
To make the slaw: In a large bowl combine the broccoli, brussels sprouts, shallot and raisins.
Step 5
In a separate bowl whisk together the garlic, tahini and apple cider vinegar along with a pinch of salt. While whisking continuously, slowly pour in the olive oil until everything is emulsified. Alternatively, you can place all the ingredients in a glass jar with a lid and shake until combined.
Step 6
Pour the dressing over the broccoli mixture and stir or toss until everything is evenly coated. Sprinkle the toasted walnuts over the top.
