Fig, Goat Cheese, and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce
Try this Fig, Goat Cheese, and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce recipe.
Try this Fig, Goat Cheese, and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce recipe.
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon onion powder
- 1 tablespoon butter
- 1/4 teaspoon garlic powder
- 1/2 cup balsamic vinegar
- 4 chicken breasts
- 4 oz chã¨vre (goat cheese ) softened
- 1/3 cup chopped dried mission figs
- 2 tablespoons pistachios roughly chopped, plus more for garnish
- 1/4 cup gluten-free or all-purpose flour (i used brown ric
- 3/4 cup gluten-free chicken broth
- 1/2 cup gluten-free fig jam
- pinch dried rosemary crushed between your fingers
- Carbohydrate 6.62189821778238 g
- Cholesterol 76.0657812532702 mg
- Fat 9.27458742166472 g
- Fiber 0.413364850074649 g
- Protein 28.2540024997911 g
- Saturated Fat 2.86600728966707 g
- Serving Size 1 1 Serving (189g)
- Sodium 123.013846383917 mg
- Sugar 6.20853336770773 g
- Trans Fat 0.764095265639035 g
- Calories 234 calories
Step-by-step
- Preheat oven to 375 degrees then get out a baking sheet and set aside. In a small bowl, mix together goat cheese, dried figs, pistachios, garlic and onion powders, salt, and pepper. Using a sharp knife, cut a pocket horizontally into each chicken breast then stuff with 1/4 of the chèvre and fig mixture. Close opening with toothpicks if desired. Can be done ahead of time.
- Combine flour, salt, and pepper in a shallow dish then dredge both sides of the chicken breasts, tapping excess flour off.
- Add extra virgin olive oil to a large skillet over medium-high heat. Add chicken then saute until golden brown on one side, 3-4 minutes, and then flip and saute until golden brown on the other side, 2-3 minutes. Transfer chicken to baking sheet then bake until cooked through, 10-12 minutes.
- Meanwhile, add chicken broth, fig jam, balsamic vinegar, and dried rosemary to skillet then turn heat down to medium and simmer until sauce is thick and syrupy, 5 minutes, stirring occasionally. Add butter then stir until smooth, and then taste and add salt and pepper if necessary. Plate chicken then drizzle with sauce and serve.
Stuffing poultry leads to uneven cooking whenever cooks rely solely on internal timers rather than thermal observation. Breasts packed with goat cheese require careful monitoring to ensure the filling reaches serving temperature without completely drying out the surrounding meat, which is why searing the exterior at medium-high heat for three to four minutes per side locks in moisture before finishing the cutlets in a 375 degree oven. Securing the horizontal pocket with toothpicks prevents the chèvre and chopped pistachios from melting out into the skillet and burning during the initial crust development. Dredging the exterior lightly in flour creates a barrier that helps thicken the subsequent pan reduction while yielding a superior golden-brown surface.
Deglazing the hot skillet with chicken broth and balsamic vinegar demands active stirring to dissolve the browned fond left behind from searing. Simmering the fig jam and rosemary over medium heat for precisely five minutes reduces the liquid into a syrupy consistency, coating the back of a spoon cleanly before the cold butter is whisked in off the heat to create a glossy emulsion. Swapping regular all-purpose flour for gluten-free blends during the dredging stage alters the browning rate slightly, so watch the color rather than the clock.
