Tonight's Dinner: Fig and goat cheese stuffed chicken
Cheese, figs and prosciutto make delicious hors d'oeuvres, but stuff them inside a chicken breast and you can have a delectable dinner as well!
I love prosciutto-wrapped figs as an appetizer. Those bite-sized morsels appeal to everyone including fans of things both salty and sweet. But that's the problem, they're so small that they're not filling. So, I was trying to come up with a way to have that delicious combination of fruit and protein but in an entrée size. Then it hit me -- prosciutto goes really well with chicken, so why not stuff the breast with those yummy appetizers? And that's just what I did. The result was superb -- all the goodness of an appetizer, but in a large enough portion to fill me up. I'm so happy figs are in season right now because it means I can make this dinner at least a few more times before autumn hits and the figs disappear.
Fig and Goat Cheese Stuffed Chicken
- 1/2 cup figs, chopped
- 3 tablespoons goat cheese
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 4 slices prosciutto
- Preheat oven to 350 degrees F. Line a baking sheet with tin foil and set aside.
- In a medium bowl, mix together the figs and goat cheese until well combined.
- With a sharp knife, make an incision into the thickest part of the chicken breast and cut about one inch across so you have a nice, deep pocket. Spoon one or two tablespoons of fig mixture into the chicken pocket. Seal pocket with a turkey needle. Sprinkle chicken with salt and pepper and wrap each breast with two pieces of prosciutto.
- Place chicken on prepared baking sheet and bake for 35-40 minutes. Serve immediately.