To make the fig stuffing
1 tablespoon extra virgin olive oil
4 medium shallots, finely chopped
10-12 dried Calimyrna figs, finely chopped
1/2 cup pecans, roasted (optional) and coarsely chopped
1 T chopped fresh rosemary leaves
1/2 teaspoon kosher salt
1/2 teaspoon black pepper (fresh, coarsely ground)
1/2 cup ruby port
- Heat a 7" stainless steel sautee or frying pan.
- Add olive oil and heat briefly. Add shallots and cook for 3-4 minutes, stirring frequently to prevent burning.
- Add figs and pecans. Cook for 5 minutes or so until the figs and shallots start caramelizing a little bit.
- Add the rosemary, salt and pepper and cook for 1 minute or so.
- Add the port. Heat until the port has reduced by half.
- Place the fig mixture in a bowl and set aside to cool.
To make the stuffed chicken breasts
4 boneless skinless chicken breasts, fat and tenderloins removed
kosher salt and fresh ground black pepper to taste
4 ounces Chevre (fresh goat) cheese, cut into 4-1 ounce slices
8 large toothpicks
- Heat gas or charcoal grill to medium heat (around 400F). Or preheat oven at 350-400F.
- Trim the fat and tenderloin part of each chicken breast. Using a meat pounder and plastic bag, pound the meat down to 1/4" thick and even size. Sprinkle both sides with salt and pepper.
- Spread 1 ounce of chevre cheese over one of the chicken breasts. Add about 1/3 cup of the fig mixture. The exact amount depends on the size of the chicken breast. You want it to actually close. Close and secure with 1 -2 wooden toothpicks.
- Repeat with the rest of the chicken breasts.
- Bake or grill for 15-20 minutes or until done.
Note: I used Trevor Jones Jonsey Tawny Port NV which really is more ruby than tawny in fruit flavor, it's cheap but tastes good and comes in a screwcap bottle.