Fig and Goat Cheese Stuffed Chicken Breasts

How to Make

• Step 1: Chicken and Coating ... Remove the chicken from the refrigerator and let it come to room temp, or to take the chill off. Cut a pocket in the chicken by pressing down on the chicken with your palm and cut a pocket half way through the chicken, but don't go all the way through, you just want to create a pocket to stuff. A butcher, or even the guy at your local grocery store are more than happy to do this for you - just ask.

• Step 2: For the walnuts, use a small food processor to fine chop, or you can use a rolling pin and a ziploc bag; but you want a 'very fine; texture. Then, add the nuts to the flour in a shallow pan or pie plate, along with the salt and pepper and mix well.

• Step 3: Filling ... Add the softened goat cheese, figs, thyme, and a pinch of both salt and pepper to a small bowl and mix well. Make sure the goat cheese is at room temperature. Also, note that the cheese is salty, so go easy on the salt. Stuff as much as you can into each chicken breast and secure with a tooth pick or two so the filling stays inside.

• Step 4: Chicken ... Dredge the chicken breasts in the seasoned nuts and flour, making sure to coat them on all sides; and set to the side for 5-10 minutes. Then add 1/2 the oil to a saute pan (non-stick really works best) and bring to medium high heat. Add the chicken and cook on each side until golden brown (about 5 minutes per side). At this point they do not need to be cooked all the way through as they will finish cooking in the oven. Transfer to a baking pan lined with parchment or foil. Make sure the oven is preheated to 350 degrees. Don't get rid of that pan, you will be making the sauce in that.

• Step 5: Transfer to the oven to finish cooking. Usually 10 minutes is all they need - this can vary depending on the thickness of your breasts. I suggest using a thermometer to check for 165 degrees if you are not sure if they are done - I still use one when I am not sure. Once the chicken is done, remove to a serving platter, cover with foil to rest.

• Step 6: Finish and Sauce ... This is a very light sauce. You shouldn't have too much oil left in the pan, just a teaspoon or two of the drippings which is all you want. Add the pan back to the burner on medium heat, add the shallots and cook 1-2 minutes until tender, then add the wine to deglaze making sure to scrape up any bits off the bottom of the pan. Cook, just a minute and then add in the broth. Simmer a few minutes until the sauce has reduced a bit. Finish with the thyme and the butter to give the sauce a nice sheen.

• Step 7: Serve ... I plate the breasts over a bed of wild rice and drizzle the glaze over the top. It is elegant and easy to prepare. And, it sounds like a lot or work, but it is actually very easy. This is a fantastic Sunday night dinner or a meal to entertain with. ENJOY!