Chicken Breasts Stuffed with Fresh Figs and Goat Cheese
An elegant yet uncomplicated chicken dish that seems much fancier and fussier than it actually is when it comes to making it. Lucky you.
1 hr
Marie Simmons is a food writer, recipe developer, and cooking teacher. A longtime columnist for Bon Appétit and the Los Angeles Times, she has also contributed to Cooking Light and Food & Wine. Simmons is the author of more than two dozen cookbooks, including Fig Heaven, The Amazing World of Rice, and the James Beard award-winning The Good Egg. @marie.simmons.77
1 hr