Stuffed Chicken Breasts with California Figs and Goat Cheese

andrew@bytejockeyz.comEntrees, Recipes

Stuffed Chicken Breasts with California Figs and Goat Cheese

Nutrition
Servings 6 people

Ingredients

  • 8 ounces cream cheese softened
  • 4 ounces goat cheese softened (see note)
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs about 6 ounces, stems removed, minced
  • 2 teaspoons minced fresh thyme leaves see note
  • 1 clove garlic minced
  • 6 boneless skinless chicken breasts 6 to 8 ounces each, trimmed (see note)
  • ¾ cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 3 cups fresh bread crumbs
  • 2 tablespoon unsalted butter melted
  • Lemon wedges for serving

Instructions

  • Adjust oven rack to middle position and heat oven to 425 degrees. Stir cream cheese, goat cheese, dried figs, thyme, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper together until smooth.
  • Pound chicken to even 1/4-inch thickness. Pat dry with paper towels, then season with salt and pepper. Following photos, mound 1/4 cup of cream cheese filling at wider end of chicken, form cheese into log, and then roll chicken up. (You will have some leftover filling.)
  • Arrange chicken rolls, seam-side down, about 1/2 inch apart in 13- by 9-inch baking dish coated lightly with vegetable oil spray.
  • Mix any remaining cream cheese filling with mayonnaise, mustard, and lemon juice, then brush mixture over tops and sides of chicken. Toss breadcrumbs with butter, then press onto tops and sides of chicken rolls.
  • Bake until breadcrumbs are golden and very center of chicken rolls registers 160 degrees on instant-read thermometer, about 30 minutes. Serve with lemon wedges.

Notes

NOTE: Be sure to buy evenly sized chicken breasts and the firmest log of goat cheese you can find to make the filling and rolling easier. Don’t substitute dried thyme for the fresh or the filling will have a stale, dusty flavor. After the breadcrumbs have been pressed on in step 4, the dish can be wrapped tightly in plastic wrap and refrigerated for up to 8 hours. Remove the plastic wrap and bake as directed in step 5, increasing the cooking time by 5 to 10 minutes.
Recipe provided by Cook’s Country TV. Valley Fig Growers is a proud sponsor of Cook’s Country TV.

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