RECIPE

Fig and Goat Cheese Stuffed Chicken Breast with Fennel and Potatoes

Name: Fig and Goat Cheese Stuffed Chicken Breast with Fennel and Potatoes
Cook time: 1 h
Yield: 1-2

Recipe Created For

Heart Casserole

Main Course

Poultry

Cook Time

Under 1 hour

Serving Size

1-2

Cook Mode

INGREDIENTS

2 boneless, skinless chicken breasts
2 tbsp olive oil, divided
6 oz baby yukon gold or fingerling potatoes, halved
1/2 medium fennel bulb, trimmed, cored and thinly sliced
1 shallot, thinly sliced
1 tbsp fig jam

For the stuffing:

2 tbsp soft goat cheese, room temperature
2 dried figs, finely chopped (about 2 Tbsp)
1 tsp chipped fresh thyme
1/8 tsp salt
1/8 tsp freshly ground black pepper

Our Fig and Goat Cheese Stuffed Chicken Breast is a winning combination that will have you questioning why you didn't make this earlier! This recipe is the ultimate date-night dish and can be served directly out of the Heart-Shaped Cocotte for a romantic evening for two. The richness of the figs and tanginess of the goat cheese blend together wonderfully for a well-rounded final dish.

The Heart Cocotte can be used for all the steps however, if you’re making a larger portion, the Iron Handle Skillet will offer more surface area for searing the chicken breast until each side is golden brown. From there, the Heart Cocotte (or Dutch Oven) will take care of much of the rest, locking in heat and moisture as all the rich flavours envelope the chicken breast. Once the chicken is sliced, a pocket of creamy goodness is revealed. The addition of fennel and potatoes adds a hearty component and some extra flavour to this delicious meal!

Our Fig and Goat Cheese Stuffed Chicken Breast recipe takes less than an hour to prepare from start to finish, making for a fun recipe to prepare for that special someone in your life. Serve the chicken breasts with sliced fennel, a side of sliced lemon and enjoy!

INGREDIENTS

2 boneless, skinless chicken breasts
2 tbsp olive oil, divided
6 oz baby yukon gold or fingerling potatoes, halved
1/2 medium fennel bulb, trimmed, cored and thinly sliced
1 shallot, thinly sliced
1 tbsp fig jam

For the stuffing:

2 tbsp soft goat cheese, room temperature
2 dried figs, finely chopped (about 2 Tbsp)
1 tsp chipped fresh thyme
1/8 tsp salt
1/8 tsp freshly ground black pepper

INSTRUCTIONS

Preheat oven to 375ºF. In small Mixing Bowl, stir together goat cheese, chopped figs, thyme, salt, and pepper.

Slide a sharp boning or Paring Knife into the thickest end of each chicken breast. Gently work the knife left and right, creating a pocket about 3 inches deep by 1 inch wide (slightly more or less depending on size of breast). Using your fingers, pack each pocket with half of the goat cheese mixture. Gently press the opening closed. Season with salt and pepper.

Heat 1 tablespoon olive oil in an Iron Handle Skillet over medium heat. Add the chicken breasts and cook 2 to 3 minutes per side or until golden brown. Transfer to a plate and set aside.

Meanwhile, heat remaining 1 tablespoon olive oil in the Heart Cocotte over medium heat. When the oil is hot, add potatoes and toss to coat. Using Tongs, arrange the potatoes so the cut sides are down. Sprinkle fennel slices and shallot over the top; season with salt and pepper.

Place fig jam in a small dish. Microwave on high for about 10 seconds or until warm.

Arrange chicken breasts on top of the vegetables; brush with fig jam. Place the cocotte, uncovered, in the oven and bake for 20 minutes, or until potatoes are tender and chicken is cooked through.