Tonight was the first night my husband and I have sat down to dinner in what seems like weeks. The weather here has been sporadically lovely and we’ve been spending our afternoons and evenings with the children outside soaking up whatever Vitamin D we can. Then throw in some business travel, a family BBQ,
and other sundry things and today was the first day we weren’t scrambling eggs for dinner at 8 pm yet again.
This is a fancy-sounding dinner with few ingredients and comes together so easily. This recipe is based for a meal for two but it’s easily doubled. It’s sweet and savory and I served this with mashed parsnips and asparagus with my magic garlic cream sauce (which I will post later this week). Tip: it’s way easier to dice dried figs if you put them in the fridge for a couple hours first.
Fig and Goat Cheese Stuffed Chicken With Caramelized Onions
What you need:
- 1 large yellow onion
- 3 tbsp butter + pinch of salt
- 2 large chicken breasts
- 1/4 c. dried figs, stems removed and chopped
- 3 oz. cream cheese, room temp
- 3 oz. goat cheese, room temp
- splash of balsamic vinegar
- tiny pinch of salt
What you do:
- To caramelize the onion, cut into strips and place in saucepan with the butter and a pinch of salt on low-medium. Stir occasionally until the onions soften and brown. The time it takes to cook depends on how high you place your heat.
- To make the “stuffing,” simply mix the figs, cream cheese, goat cheese, and splash of balsamic vinegar in a bowl.
- Using a kitchen mallet and plastic wrap on top of the chicken, flatten out your chicken breasts.
- Place a large dollop of the fig mixture towards one end of your chicken breast and roll the chicken up, using toothpicks to secure the chicken together.
- Place rolled up chicken in a dish that they will be snug in. The tighter a fit you can get, the less chance you have of the cheese mixture oozing out.
- Top with the caramelized onion.
- Bake at 350 for 45 minutes or until the internal temperature reaches 165.