I made you dinner.
Well, not really, but after this, I bet you wish I had.
Chicken is consumed in our house a few times a week, and while it’s a fantastic protein source to enhance any salad or pasta dish, I often find myself struggling to come up with new ideas to eat it on its own.
That is until now.
Fig + Goat Cheese = your new best friend. Remember this flavor combination and use it as much as possible. Trust me on this.
Now, back to the chicken. I was thinking of a way to dress up the plain old chicken breast I had sitting out for dinner when I started brainstorming ingredients. I knew I wanted it to involve goat cheese but then I thought, it could use just a little more.
This recipe has only five ingredients, it takes 20 minutes, and it’s out of this world delicious!
Weeknight chicken is so underrated.
|Fig and Goat Cheese Stuffed Chicken||
- 4 boneless skinless chicken breast
- 4 tbsp fig jam
- 6 oz goat cheese
- 4 tsp dried rosemary
- salt and pepper
- 1 tsp olive oil
- Preheat oven to 400 degrees.
- Heat olive oil in a large non-stick skillet over medium high heat.
- Prepare chicken. Split breast in half by running a sharp knife down the long side of the chicken breast. Fillet the chicken until you reach the other end, being careful not to cut the whole way through. Split open and lay flat.
- Season the inside of the breast with salt, pepper and 1 tsp of dried rosemary.
- Spread 1 tbsp of the fig jam in the center of the breast. Top with 2 oz of goat cheese.
- Fold the other side of the chicken and secure in place with toothpicks if needed.
- Repeat with remaining three breasts.
- Season the top of the breasts with salt and pepper and place in hot skillet.
- Brown one side for 5-6 minutes. Flip and transfer the entire skillet into the oven.
- Finish cooking in the oven for 15-20 minutes or until chicken is cooked through.
I served the chicken alongside roasted maple brussels sprouts with vanilla spiced pecans.
Do you have a go-to chicken recipe?