Valley Fig Growers

Ultimate Stuffed Chicken Breasts

Serves 4


Stuffed Chicken Breasts

The filling made with gorgonzola is simple, requiring very little preparation. The chicken breasts can be filled and rolled in advance, then refrigerated for up to 24 hours.

4 boneless, skinless chicken breasts (5 to 6 ounces each), tenderloins removed and reserved for another use

Salt and ground black pepper

1 recipe filling (Gargonzola Cheese Filling with Walnuts and Figs - see below)

1 cup all-purpose flour

4 large eggs

1 tablespoon plus 3/4 cup vegetable oil

1 1/2 cups fresh bread crumbs

Gorgonzola Cheese Filling with Walnuts and Figs

1 tablespoon butter

1 small onion, minced

1 small garlic clove, minced

2 ounces cream cheese, softened

1 teaspoon chopped fresh thyme leaves

2 ounces gorgonzola cheese, crumbled (about 1/2 cup)

1/4 cup chopped toasted walnuts

3 medium Blue Ribbon Orchard Choice or Sun-Maid California Figs, chopped (about 2 tablespoons)

1 tablespoon dry sherry

Salt and ground black pepper



Directions for Chicken

  1. Place each chicken breast on large sheet of plastic wrap, cover with second sheet, and pound with meat pounder or rolling pin until 1/4-inch thick throughout. Each pounded breast should measure roughly 6 inches wide and 8 1/2 inches long. Cover and refrigerate while preparing filling.
  2. Place breasts skinned side down on work surface; season with salt and pepper. Fill, roll, and wrap each breast. Refrigerate until filling is firm, at least 45 minutes.
  3. Adjust oven rack to lower-middle position; heat oven to 400 degrees. Spread flour in pie plate or shallow baking dish. Beat eggs with 1 tablespoon vegetable oil and 1 tablespoon water in second pie plate or shallow baking dish. Spread bread crumbs in third pie plate or shallow baking dish. Unwrap chicken breasts and roll in flour; shake off excess. Using tongs, roll breasts in egg mixture; let excess drip off. Transfer to bread crumbs; shake pan to roll breasts in crumbs, then press with fingers to help crumbs adhere. Place breaded chicken breasts on large wire rack set over jelly-roll pan.
  4. Heat remaining 3/4 cup oil in medium skillet over medium-high heat until shimmering, but not smoking, about 4 minutes; add chicken, seam side down, and cook until medium golden brown, about 2 minutes. Turn each roll and cook until medium golden brown on all sides, 2 to 3 minutes longer. Return chicken rolls, seam side down, to wire rack set over jelly-roll pan; bake until deep golden brown and instant-read thermometer inserted into center of each roll registers 155 degrees, about 15 minutes. Let stand 5 minutes before slicing each roll crosswise diagonally into 5 medallions; arrange on individual dinner plates and serve.

Directions for Filling

  1. Heat butter in medium skillet over low heat until melted; add onion and sauté, stirring occasionally, until deep golden brown, 15 to 20 minutes. Stir in garlic and cook until fragrant, about 30 seconds longer; set aside. In medium bowl using hand mixer, beat cream cheese on medium speed until light and fluffy, about 1 minute. Stir in onion mixture, gorgonzola, walnuts, figs, and sherry; season with salt and pepper and set aside.

America's Test Kitchen Logo
The following recipe is reprinted with permission of Cook's Illustrated.
Recipe source: America’s Test Kitchen. Valley Fig is a proud sponsor of the America’s Test Kitchen.

Nutrition Information

amount per serving

  • Calories 664
  • % Calories from Fat 54%
  • Fat 40
  • Cholesterol 338
  • Protein 45
  • Carbohydrates 31
  • Fiber 3
  • Iron 3
  • Sodium 612
  • Calcium 177
  • Potassium 762