Fig and Goat Cheese Stuffed Chicken Breasts (Inspired by LeCruset)
2 Tbsp. soft goat cheese
2 Tbsp. Just Jan’s Kadota Fig Spread
1 tsp fresh thyme
freshly ground pepper
2 boneless chicken breasts
2 Tbsp. olive oil
1 c. fingerling potatoes or small yukon gold potatoes cut in small pieces
1/2 bulb of fennel slices
1 shallot thinly sliced (or 1/4 of an onion thinly sliced)
1 to 2 Tbsp. Just Jan’s Kadota Fig Spread
Preheat oven to 375 degrees
In a small bowl mix together goat cheese, Just Jan’s Kadota Fig Spread, salt and pepper. Set aside
With a paring knife, made a horizontal cut into the chicken breast making a “pocket” about 3 inches deep and 1 inch wide (depending on the size of your chicken breast) Use your fingers and fill each pocket with the goat cheese mixture. Salt and pepper each breast.
Add one Tablespoon of olive oil to a small dutch oven or cast iron skillet. Heat the pan to medium heat. Add the chicken breast and cook for about 2 to 3 minutes on each side, until they brown a bit. Transfer to a plate.
Next heat the remaining Tablespoon of olive oil in the same pan you cooked the chicken in. Add the potatoes and toss to coat in the olive oil. With a spoon or tongs arrange the potatoes cut side down. Add the fennel and shallot slices. Season with salt and pepper.
Place the chicken breasts back in the pan on top of the potatoes and fennel.
Warm the 2 Tablespoons of Just Jan’s Kadota Fig Spread for 10 seconds in the microwave or in a small saucepan on top of the stove until it is warm. Brush on top of the chicken breasts.
Place the pan uncovered in the oven and bake for at least 20 minutes, or until chicken is tender and potatoes have cooked through.