Muffi's Chicken Breasts Stuffed with Figs and Goat Cheese
I invented this one year after buying a case of figs and wanted to find a new way to use them. We grow garlic in our garden and I love to use the scapes as they are so delicious and pretty! This is an elegant dish to serve company but easy enough to make any night of the week.
I invented this one year after buying a case of figs and wanted to find a new way to use them. We grow garlic in our garden and I love to use the scapes as they are so delicious and pretty! This is an elegant dish to serve company but easy enough to make any night of the week.
- Carbohydrate 14.4985041666667 g
- Cholesterol 170.47475 mg
- Fat 15.814175 g
- Fiber 1.99029173105707 g
- Protein 64.2525325 g
- Saturated Fat 9.59747975 g
- Serving Size 1 1 Serving (352g)
- Sodium 373.463083333333 mg
- Sugar 12.5082124356096 g
- Trans Fat 1.516506 g
- Calories 466 calories
Step-by-step
- Mix goat cheese and onion together until smooth.
- Add 1/2 teaspoon (or more) to form a smooth paste.
- Spread on one end of pounded chicken breast.
- Slice four figs and spread over goat cheese mixture.
- Roll up chicken breasts and place on baking pan.
- Quarter last fig and top each breast with one quarter.
- Drizzle with honey and top with black pepper to taste.
- Bake at 400 for 40 minutes.
- Cover with foil and let stand for 5 minutes.
- Plate over a bed of fresh arugula and drizzle with drippings.
- Garnish with a garlic scape.
Standard chicken rolls often rely on heavy ham and melted Swiss cheese. This iteration swaps cured meats for fresh fruit and sharp goat cheese. Stuffed poultry has roots in medieval European court banquets where cooks frequently combined sweet fruits with lean meats. Figs provide natural sugar that balances the tanginess of aged goat dairy. Roasting whole fruit alongside poultry creates a concentrated reduction in the pan.
Mastering the Roll
Pounding poultry to an even thickness prevents dry edges and raw centers. Pound the meat between two sheets of plastic wrap to prevent tearing the delicate fibers. Spread the cheese mixture gently. Leave a half-inch border around the edges to prevent the filling from escaping during the roll. Secure the seams downward on the baking sheet. Cover the baked rolls loosely with aluminum foil for five minutes after removing them from the oven. This resting window allows internal juices to redistribute evenly throughout the meat.
- Pound chicken breasts to a uniform quarter-inch thickness so the meat cooks at the same rate.
- Bake at 400 degrees Fahrenheit for 40 minutes to achieve properly rendered poultry.
- Substitute honey with maple syrup at a one-to-one ratio if needed for the glaze.
