Fig & Fontina Stuffed Chicken
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Fig & Fontina Stuffed Chicken
Sweet fig preserves melt with the mild flavor of fontina cheese in this stuffed chicken recipe. A tangy dijon sauce with fresh herbs provides the perfect finish for this light and healthy chicken.
Yield: 2 servings
- 2
- 4
- 4
- 6
- 2
- 1
- For the pan sauce (these are all estimated measurements, I really just made this by taste and look):
- 2
- 2
- 1
- ¼
- ¾
- 1
-
chopped fresh herbs (I used rosemary and thyme)
Preheat the oven to 400. Rinse and pat dry your chicken breasts. Cut a slit in the middle of your breast and lay then in a baking dish. Stuff two slices of fontina cheese in each breast. Then spoon in two tablespoons of the fig preserves into the slit of each breast as well. Remove the leaves from your herbs and sprinkle them over the chicken breasts. Drizzle the breasts with olive oil and bake for 35 minutes or until the juices run clear from the chicken. If your cheese or preserves begin to burn you can lower the heat or cover your dish with foil.
While the chicken is cooking, put a medium skillet over medium heat and throw in your chopped garlic, butter and olive oil. Cook until the garlic has softened then add your white wine. Let the wine cook off for about a minute or so and then add your chicken stock. All the mixture to come to a boil and reduce and thicken. Finally whisk in the Dijon mustard and some chopped fresh herbs.
Season with pepper and spoon over your cooked chicken breasts. If your pan sauce doesn't thicken, you can add a little cornstarch mixed with water.
Enjoy!
limeylisa
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Source: Lime In The Coconut
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