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.