Fig and Goats Cheese Stuffed Chicken Breasts
Ingredients
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2 boneless, skinless chicken breasts,
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1 tablespoon organic coconut oil
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3 small shallots, finely chopped
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5 to 6 large dried Turkish figs, finely diced
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2 ounces roasted, salted pistachios, shelled and chopped
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1/4 teaspoon salt
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few grinds black pepper
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1 ounce prosciutto, very thinly sliced
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4 ounces chevre/soft goat cheese
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1 tablespoon Herbs de Provence
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salt and freshly ground black pepper
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2 tablespoons fresh thyme, finely chopped
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1 tablespoon ghee or clarified butter
Method:
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Preheat oven to 190c
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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
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Butterfly the chicken breasts
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Open the breast like a book and, if Cover the surface of the each chicken breast evenly with the prosciutto.
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Combine the goat cheese and herbs de Provence in a small bowl and gently spread thinly over the prosciutto covering the chicken breasts.
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Spread the fig stuffing on each chicken breast down the centre.
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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.
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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.
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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
Feel like cooking but don’t know how? Join our cooking club! We meet once a month for a communal, healthy, demonstrated cooking, and you take home what you make! Contact Sandra@healthspaceclinics.com.au
