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Oka Stuffed Chicken with Warm Raspberry Vinaigrette

This bistro-inspired chicken salad will be a hit every time you make it! Using world-renowned Oka cheese, this rich chicken pairs beautifully with the raspberry in the vinaigrette.
Serves: 4
Prep Time: 20 min
Cook Time: 45 min


1 lb boneless, skinless chicken thighs
½ cup low-sodium chicken broth
3 tsp olive oil
3 green onion(s), finely-sliced
2 tbsp walnuts, chopped
2 tbsp thyme, fresh, minced
½ cup oka cheese, grated
1 cup raspberries, frozen
3 tbsp whole wheat flour
¼ tsp salt
¼ tsp black pepper
2 tbsp red wine vinegar
3 tbsp honey
8 cups mixed salad greens
20 raspberries, whole
4 sprigs thyme, fresh

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Preheat oven to 375°F (190°C).

  2. Heat 1 tsp (5 mL) olive oil in a non-stick pan over medium high heat. Add half of the sliced green onion and sauté 2-3 minutes. Set aside to cool.

  3. Combine chopped walnuts, 1 tablespoon (15 mL) of minced thyme, grated Oka cheese and sautéed green onions in a bowl and mix well. Measure raspberries and set aside to defrost.

  4. Place plastic wrap on cutting board, lay chicken thighs flat, de-boned side up, on the plastic wrap and cover with more plastic wrap. Use the back (flat edge) of a large knife to pound and flatten thighs to make them larger and even the thickness to approximately ½ inch (1.25 cm).

  5. Sprinkle flour on a plate and season with salt and pepper.

  6. Divide cheese and onion filling evenly on each chicken thigh (about a heaping tablespoon in each). Tuck in edges to seal and then dredge on all sides in seasoned flour.

  7. Heat the other 2 tsp (10 mL) of olive oil over medium-high heat. Sear (seam side down first) chicken on all sides until golden brown. If they come apart a bit during cooking you can push them back together with your spatula. Place chicken pieces in a baking dish seam side down and bake 20-25 minutes or until internal temperature reaches 165°F (74°C). Set aside.

  8. Return skillet to medium high heat and stir in broth to deglaze pan scraping up brown bits from bottom. Stir in red wine vinegar, honey, remaining thyme and sliced green onion. Bring to a boil and reduce by half. Stir in frozen whole raspberries.

  9. To serve place 2 cups (500 mL) European style salad mix on dinner plate. Slice chicken into medallions (about 4 per thigh) and place six pieces over European salad blend. Drizzle with the warm vinaigrette and serve additional sauce on the side. Use a few whole raspberries and sprigs of fresh thyme for garnish (optional).

Helpful Tip

Oka cheese was created in Quebec in the late 19th century and today it is renowned world-wide. Use a European salad blend containing a mix of lettuce, radicchio and endive for the salad mix.

Nutrition Info

Per 340 g serving Amount
Protein30 g
Fat18 g
Saturated Fat5 g
Carbohydrate28 g
Fibre6 g
Sugar18 g
Cholesterol115 mg
Sodium430 mg
Per 340 g serving % Daily Value
Vitamin A90
Vitamin C25
Vitamin B626
Vitamin B1234