the goat, the chicken and the fig

Here is a recipe that I forgot to post from a few weeks ago when Kim generously gifted me with fresh Mission figs.

I have a beautiful fig tree of my own but I adore Mission figs and unfortunately, mine is a Kadota fig tree. So Kim’s figs were a real treat. Thank you, Kim! xoxo

You’ll need only a handful of ingredients for this delicious and quick “anytime of the week” dinner.

Fig & Goat Cheese Stuffed Chicken Breasts

• 3 tablespoons olive oil, divided
• 1 large shallot, peeled and sliced paper-thin
• Salt and freshly ground black pepper
• 4 fresh Mission figs, 2 sliced lengthwise and 2 halved, divided
• 1 tablespoon fresh thyme leaves plus sprigs for garnish
• 2 boneless, skinless chicken breast halves
• 4 ounces chèvre, room temperature and divided in half
• 1/2 cup white wine

Heat a large skillet over medium heat. When hot, add 2 tablespoons of the olive oil and the shallots and cook, stirring occasionally, until softened and light brown.

Season with salt and pepper and add the sliced figs and thyme leaves and cook another minute or two to soften the figs. Transfer the mixture to a plate and do not wash the skillet.

Make pockets in the chicken by laying a breast half on a cutting board and using a sharp paring knife to slice horizontally about three-quarters of the way through the meat. Move the knife in a sawing motion to slightly enlarge the pocket (be careful not to cut all the way through); repeat with the remaining chicken breast.

Stuff the pockets with the fig mixture and half of the goat cheese, dividing the fig and cheese evenly between the two. Close the pockets and seal the pocket by pressing the chicken against itself, chicken sticks to the chicken. In other words, just be sure the edges are clean of the filling and the chicken will seal itself, no need for toothpicks or anything else to keep it closed. Season with salt and pepper.

Heat the skillet and add the remaining tablespoon of olive oil. Add both of the chicken breasts and cook until golden brown, about 5 minutes.

Turn over and cook the other side until the chicken is cooked through, about 4 minutes more. Transfer the chicken to a plate to rest.

Add the wine to the skillet and bring to a boil over high heat. (Pour yourself a glass of wine, while you’re at it, if you are so inclined.)

Reduce the heat to medium and continue to simmer until the wine is reduced by half, then stir in the remaining 2 ounces of goat cheese and remove from the heat.

To serve, slice the chicken on the diagonal, fan on plates, and drizzle with the pan sauce. Garnish with thyme sprigs and fresh fig halves.

Serves 2

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