LOG IN   |   REGISTER



twitter


Stuffed Chicken with Fig Sauce


Serves: 4

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Medium

Comments

This is a sweet and savory dish. It's great served over couscous or wild rice.

Ingredients

1 1/2 pounds chicken breast, boneless and skinless

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

1/2 teaspoon garlic powder

1 tablespoon olive oil

1/2 cup cheese, Swiss, shredded

1/4 cup figs, dried such as Mission Figs, cut into quarters

1/2 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

1/2 cup port, ruby

1 shallot(s), finely chopped

1 tablespoon soy sauce, low sodium

2 teaspoons cornstarch

Preparation

Preheat the oven to 375 degrees. Mix the cheese half of the figs in a small bowl. Cut a slit down the side of each chicken breast to butterfly, careful not to cut all the way through. Place cheese mixture into each piece of chicken, fold top over chicken and secure with tooth picks. Season with garlic powder, salt and pepper on both sides. Heat a large skillet over medium high heat. Add oil and place the chicken in the skillet. Cook for about 4-5 minutes on each side until browned. Place in a baking dish and bake for about 8 to 10 minutes. Meanwhile, place the skillet on the stove and add shallots. Cook for 1 minute over medium low heat, careful not to burn them. Add the broth and bring to a low boil. Add the port, figs and soy and cook over a high simmer for about 10 minutes until sauce reduces by half and figs are soft. Mix corn starch in a small bowl with 1 tablespoon of water. Slowly add to sauce to thicken. Remove the chicken from the oven and place on plates. Spoon the fig sauce over chicken and serve.

Nutrition

Per Serving About: 430 calories, 14 g fat, 5 g saturated fat, 0 g trans fat, 42 g protein, 27 g carbohydrates, 3 g dietary fiber, 680 mg sodium


© 2010 ALL RIGHTS RESERVED THE SIMPLE SKILLET, LLC. POWERED BY ARTICULATE SOLUTIONS INC.®