RECIPE: Fig and Goats Cheese Stuffed Chicken Breasts

17 Mar, 2018

Fig and Goats Cheese Stuffed Chicken Breasts



  • 2 boneless, skinless chicken breasts,

  • 1 tablespoon organic coconut oil

  • 3 small shallots, finely chopped

  • 5 to 6 large dried Turkish figs, finely diced

  • 2 ounces roasted, salted pistachios, shelled and chopped

  • 1/4 teaspoon salt

  • few grinds black pepper

  • 1 ounce prosciutto, very thinly sliced

  • 4 ounces chevre/soft goat cheese

  • 1 tablespoon Herbs de Provence

  • salt and freshly ground black pepper

  • 2 tablespoons fresh thyme, finely chopped

  • 1 tablespoon ghee or clarified butter



  • Preheat oven to 190c

  • Heat the coconut oil in a medium-size pan over medium-low heat. Add the shallots and cook for 3 to 4 minutes, stirring frequently. Add the figs, pistachios, salt and pepper; continue cooking for another 5 minutes, set aside

  • Butterfly the chicken breasts

  • Open the breast like a book and, if Cover the surface of the each chicken breast evenly with the prosciutto.

  • Combine the goat cheese and herbs de Provence in a small bowl and gently spread thinly over the prosciutto covering the chicken breasts.

  • Spread the fig stuffing on each chicken breast down the centre.

  • Fold the chicken over the stuffing and tie at intervals with kitchen twine to hold it closed. Sprinkle the surface with salt, pepper and the chopped thyme.

  • Place each breast on a lightly oiled baking sheet seam side up, and bake for 20 minutes, or until the chicken is cooked and the stuffing is heated through. Allow the chicken to rest for 5 minutes before serving.

  • Remove the kitchen twine and cut each chicken breast in half through the centre. Enjoy served with green salad.


Recipe adapted from Janssushibar by Naturopath Sandra Stuart


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