This elegant recipe—good enough for entertaining—comes together in a few minute and cooks in less than half an hour. Serve it with a side dish of freshly cooked green beans seasoned with olive oil, chopped fresh mint, and salt.–Marie Simmons
LC Love Me Tender Note
According to the authors, the chicken “fillet” is “the long slender piece attached to the bottom side of each breast half,” although if you don’t find them, don’t despair. Sometimes they’re removed from the chicken breasts and sold separately as “chicken tenders,” given how tender, moist, and quick-cooking they are. The tenders can be sold at a ridiculous markup compared to breasts, so save yours and set them aside, as the authors suggest, for a stir-fry or to make kid-friendly chicken strips.
Special Equipment: Toothpicks or small metal skewers
Chicken Breasts Stuffed with Figs and Goat Cheese
- Quick Glance
- 30 M
- 1 H
- Serves 4
- 4 large chicken breast halves, boneless and skinless, fillets removed (see LC Note)
- 1 tablespoon thyme leaves
- Kosher salt and freshly ground black pepper
- 1 cup (about 6 figs) diced fresh green or black figs
- 1/2 cup crumbled goat cheese, well-chilled
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon minced garlic
- Four 1/8-inch-thick slices pancetta or bacon
- 1/2 cup dry white wine
- 1. Preheat the oven to 400°F (200°C).
- 2. Place the chicken breasts, smooth side up, on a work surface with the thickest portion to your right. Butterfly the breast by holding your knife parallel to the work surface and cutting almost but not quite all the way through the thick side of the breast toward the tapered side so that you can open the breast like a book. Season the butterflied chicken breasts inside and out with 1/2 tablespoon thyme leaves, a pinch of salt, and a grinding of pepper.
- 3. In a small bowl, combine the remaining 1/2 tablespoon thyme, figs, goat cheese, 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and a grinding of black pepper. Spoon the stuffing onto 1 half of each chicken breast portion, dividing it evenly. Close the chicken over the stuffing. Wrap a slice of pancetta around each chicken breast. Hold the breast closed and the pancetta in place with a toothpick or a small metal skewer.
- 4. Oil a large (about 13-by-9-inch) shallow flameproof baking pan with the remaining 1 tablespoon olive oil. Place the chicken breasts in the pan and roast in the oven for 10 minutes. Turn and roast the other side until cooked through and the internal temperature reaches 165°F (74°C), about 10 minutes.
- 5. Remove the pan from the oven; transfer the chicken to a serving platter and cover with foil. Add the wine to the pan and heat to a boil over high heat, scraping up the browned bits and reducing the wine to a syrup, about 5 minutes. Drizzle the wine over the chicken, and serve.