Fig, Goat Cheese and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce

• Meat

  • 4 Chicken breasts

• Produce

  • 1/4 tsp Garlic powder
  • 1/3 cup Mission figs, dried
  • 1/4 tsp Onion powder
  • 1 Pinch Rosemary, dried

• Canned Goods

  • 3/4 cup Chicken broth, gluten free

• Condiments

  • 1/2 cup Balsamic vinegar
  • 1/2 cup Fig jam, gluten-free

• Baking & Spices

  • 1/4 cup Gluten-free or all-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 2 tbsp Pistachios

• Dairy

  • 1 tbsp Butter
  • 4 oz Chevre

Found on us5.campaign-archive2.com

Description

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

Directions

• 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.