INGREDIENTS:
- 4 chicken breasts
- 4oz chèvre (goat cheese,) softened
- 1/3 cup chopped dried mission figs
- 2 Tablespoons pistachios, roughly chopped, plus more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- salt and pepper
- 1/4 cup gluten-free or all-purpose flour (I used brown rice flour - dish will not be GF if using AP flour)
- 2 Tablespoons extra virgin olive oil
- 3/4 cup gluten-free chicken broth
- 1/2 cup gluten-free fig jam
- 1/2 cup balsamic vinegar
- Pinch dried rosemary, crushed between your fingers
- 1 Tablespoon butter
- 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.
Source: Iowa Girl Eats
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