Hey all! I made these stuffed chicken breasts last night and they were so good! Fig + goat cheese is a no-brainer in my opinion. The combination of sweet and tangy makes for a delicious dinner. If you aren’t a fan of goat cheese (I know a lot of people and kids are not), feel free to substitute for crumbled feta. I served with angel hair pasta tossed in lemon juice and olive oil, and spinach salad with poppy seed dressing. But rice, potatoes, pretty much any starch would be delicious with it too. Hope you enjoy!
Fig, Goat Cheese and Rosemary Stuffed Chicken Breasts
by Parsley and Pepper
1 handful dried fig
2 cups water
1/4 cup crumbled goat cheese or feta
1 sprig fresh rosemary
2 large chicken breasts, pounded flat
salt and pepper
In a saucepan, combine dried figs and water. Simmer on medium heat for about 10 minutes. Remove figs with a slotted spoon and blend to create a spread. Smear on each flat chicken breast. Sprinkle goat cheese on top of that, then season with the rosemary and generous salt and pepper. Like, REALLY generous. It needs a fair amount of salt. Roll the chicken, then place seam side down in a baking dish. Bake at 375 for about 35 minutes. Remove chicken and set aside. Add a couple tablespoons of water to the juices in the pan and whisk to create a sauce. Yum!