Classic Mediterranean ingredients fuse together for a bright, sweet and rich dish that takes a snoozer like chicken and cranks it up to eleven. Each bite is equal parts sweet and savory, making your taste buds dance around and smash super-mini plates in celebration.
Equipment Needed: Chef’s Knife, Cutting Board, 13 x 9 Baking Pan (we prefer glass or ceramic), Meat Thermometer, Oven
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Chardonnay, Pinot Noir
Suggested Beer Pairing: Pale Ales (stay away from hoppier IPAs though, they’ll be overpowering), Red Ales, English Ales, Hefeweizen
- 4 boneless, skinless chicken breasts ($4.99/lb)
- 12 dried black mission figs ($4.99/lb)
- 6 oz goat cheese ($2.99 )
- 3 TBSP Honey ($3.99/16 oz)
- 3 TBSP Spicy Brown or Dijon Mustard ($1.99/12 oz)
- Preheat your oven to 375° F before you start your other prep work.
- Wash and trim the chicken breasts. With your hand carefully and strategically placed on top of the breast to hold it in place (stop giggling), insert your knife into the side and slice lengthwise. Be careful not to cut your fingers (bad), or to cut all the way through the piece (less bad); you want to create a pocket big enough for the stuffing, but need to keep the ends of the chicken intact to hold everything in.
- Slice the stems off of the figs and then cut each one into equal pieces. We prefer to slice lengthwise, but go nuts and cut them however you like.
- Cut equal-sized discs from the goat cheese (we’re assuming you bought a mini-log, but if you’ve got crumbles that’s cool too). Spread the cheese evenly inside the chicken breast as heavily or lightly as you want to (we use about an ounce and a half per piece).
- Toss the fig pieces into the mix and place the results in your baking pan.
- In a small bowl or cup mix equal parts mustard and honey (yes, you can cheat and use store bought honey mustard, but we think this tastes better). Coat each breast evenly with the mixture and throw them into the oven for about 40 minutes, or until your meat thermometer reads around 165° F. Remove and let stand for a few minutes before serving.