We’ve made it to the fifth day of #EatLean2015! For today’s post I’m sharing a delicious dinner recipe that looks totally gourmet but is incredibly easy to prepare. I made this one awhile ago, but held onto it until now because I thought it would be perfect for this series. Fig & Goat Cheese Stuffed Chicken is a delicious dinner that you can have on the table in no time. Serve it with a side of oven roasted rosemary potatoes, and you’ve got a wholesome, healthy, and well-balanced meal that your whole family will enjoy.
Figs are like little nutrition powerhouses. Here are some of their health benefits:
- Rich in calcium and good for your bones
- Lowers Cholesterol
- High in heart healthy Omega-3 and Omega-6
- High fiber and diabetic friendly
- Supports vision health
- Soothes and heals sore throats
This recipe uses figs in two ways- fig chutney and fresh figs roasted in the oven. I was so excited when I stumbled across this savory balsamic fig chutney at the grocery store! I love supporting local companies, and this sweet little jar of deliciousness is made in neighboring Virginia. If this particular brand isn’t available at your market, then the fig chutney of your choice would be a good substitute.
I also used a handful of fresh figs picked straight from my mom’s fig tree. I tossed them in a splash of honey and roasted them in the oven until they became syrupy-sweet and perfectly caramelized. If fresh figs aren’t available, just use more of the fig chutney and you’ll still have a fantastic and healthy meal.
Now, remember a few days ago when I listed my New Year’s goals? Well, there was one that I left off of that list- get more sleep! So on that note, I’m headed to get my 6 hours of beauty sleep (seriously, who with two kids actually gets 8 hours of sleep)?!
Fig & Goat Cheese Stuffed Chicken
- 4 chicken breasts. pounded to 1/2″ thickness
- 1 egg, whisked
- 3 TBS gluten free Panko bread crumbs
- 1/4 tsp pink Himalayan salt
- 1/4 tsp freshly ground black pepper
- 10 fresh figs, stems removed, sliced in half
- 1 TBS extra virgin olive oil
- 1 TBS organic raw honey, slightly warmed for thinner consistency
- Sprinkle of salt
- 8 oz fresh goat cheese
- 1 TBS fresh rosemary, diced
- 4-5 TBS fig chutney (pluse more for garnish
- Preheat your oven to 400*.
- Toss your chopped fresh figs with the olive oil, honey, and sprinkle of salt. Place into a single layer on a parchment lined baking sheet. Roast in the oven for 10 minutes, flip using a spatula, and continue oven roasting for 10-15 more minutes. Figs should be lightly caramelized and the juices should begin to run in the pan. Remove from oven and set aside to cool. Once cooled, run your knife through them a few times to chop into large pieces. Save any juices from the pan!
- Reduce your oven to 375*.
- Next, place your goat cheese into a stand mixer fitted with a paddle attachment. Whisk on medium high speed until the goat cheese is thoroughly whipped.
- Then add the rosemary and fig chutney and whisk until well combined. Add the fresh fig pieces (and any juices form the pan) and gently fold into the whipped goat cheese mixture.
- In a bowl, combine the Panko, Himalayan salt, and pepper.
- Now, brush your chicken with the whisked egg. Coat your chicken with the Panko mixture, shake to remove the excess.
- In the center of each chicken piece, place a few spoonfuls of the whipped goat cheese and fig mixture.
- Once filled, gently fold or roll each chicken piece so that the goat cheese and fig mixture is fully enclosed. Use bakers twine to tie up the chicken and secure it for baking.
- Bake the stuffed chicken at 375* until fully cooked, about 20-25 minutes, depending on your oven.
- Garnish with additional fig chutney and serve warm with a side of rosemary oven roasted potatoes. Enjoy!