Fig Stuffed Chicken Breast


Fig Stuffed Chicken Breast
(Courtesy: Penny Jacques)

1 boneless, skinless chicken breast (6 oz)

1 tbsp dried fig chutney, plus more for serving

2 tbsp goat cheese (1 ounce)

3 tbsp flour

Salt and pepper

⅓ cup bread crumbs

1 tbsp Parmesan cheese

1 egg, beaten

1 tbsp butter, melted

1 tbsp olive oil


Preheat the oven to 350℉. Butterfly chicken breast and lay on a flat surface.

Place generous tbsp of chutney on bottom half of chicken breast and top with goat cheese

Fold the top half of chicken breast over chutney and goat cheese. Coat with flour and sprinkle with salt and pepper.

Mix bread crumbs with Parmesan cheese.

Dip chicken breast in egg and coat with bread crumb mixture.

Place in a greased baking pan. Mix butter and oil. Drizzle over chicken breast.

Bake for 30-40 minutes or until the chicken has an internal temperature of 160℉.

Let rest for 5 minutes before serving.

2 servings, 350 calories per serving

Hack: Place chicken breast in freezer for 30 minutes prior to butterflying for more stability when cutting. Allow to thaw completely before proceeding with the rest of the recipe.



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8 Replies to “Fig Stuffed Chicken Breast”

  1. I would like to surprise my family tonight with a nice fig stuffed chicken breast on their plates. And your recipe has inspired me to do it because I found it super simple to follow. And I greatly appreciate the hack you gave us at the end of your post concerning placing the chicken breast in the freezer for 30 minutes prior to butterflying. Thank you very much!

  2. This recipe looks great! It reminds me of a Gordon Ramsay recipe in which you stuffed chicken breast with ricotta cheese, sage and thyme. I made it a few years ago for my girlfriend’s birthday and she loved it.

    In your recipe, the figs would be a good sweet contrast to the savory Parmesan and goat cheese!

    1. Well, I must say that this is the first time I’ve been compared to Gordan Ramsey!  Thank you for your kind comments!

  3. Thanks for the fig stuffed chicken breast recipe! Appreciate the list of ingredients and requirements for making the recipe! I must admit it’s simply itemized even for an 8-year-old girl. What if the goat cheese isn’t available in my own part of the world? Is there any alternative I can use in place of that and still come up with a sound recipe for fig stuffed chicken breast?

    I’ve gone through the rest of the ingredients and I think they’re all available in my location. What if I kept it in an oven? Would I still have to leave it for up to 30-40 minutes of the baking time? Thanks for the informative recipe!

    1. This would be a great recipe for having a child help as it’s easy to assemble.  I love to cook with my grandchildren as I think it gives children the confidence to continue cooking when they get older.

      If feta is unavailable (or if you don’t care for it), ricotta is a great substitute as is chèvre.  You could even leave the cheese out if you prefer.  Lastly, I don’t understand the oven question.  My instructions are to bake it in the oven.  Please elaborate and I’d be happy to get back to you!

  4. Good day to you, Cynthia. This recipe you have here is surely a great way to enjoy chicken breast. Chicken breast are always so fleshy, so there’s enough meat to chew on and enjoy. Having a chicken breast stuffed with fig looks and sounds so delicious. I think I will make out time to try this out. Thanks for this recipe.

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