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Ultimate Stuffed Chicken Breasts

The surprise is inside our Ultimate Stuffed Chicken. Each stuffed chicken breast is filled with gorgonzola, California dried figs, and toasted walnuts.
Course: Entrees
Keyword: Stuffed Chicken, Stuffed Chicken Breast
Servings: 4 people
Calories: 3479kcal

Ingredients

Stuffed Chicken Breasts

  • 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 Orchard Choice or Sun-Maid California Figs chopped (about 2 tablespoons)
  • 1 tablespoon dry sherry
  • Salt and ground black pepper

Instructions

Prep the Chicken

  • 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.

Make the Filling

  • 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.

Assemble + Cook

  • 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.
  • 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.
  • 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.

Notes

americas 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

Calories: 3479kcal | Carbohydrates: 65g | Protein: 511g | Fat: 116g | Saturated Fat: 40g | Cholesterol: 1580mg | Sodium: 1705mg | Potassium: 8598mg | Fiber: 5g | Sugar: 11g | Vitamin A: 700IU | Vitamin C: 3.8mg | Calcium: 329mg | Iron: 16.6mg