Fig and Goat Cheese-Stuffed Chicken Breasts with Fennel and Potatoes
Created for the Heart Casserole
Recipe provided by love & olive oil
Perfectly sized for a dinner for two, the heart cocotte holds two fig and goat cheese-stuffed chicken breasts atop a bed of tender potatoes and fennel.Filling Ingredients:
- 2 tablespoons soft goat cheese at room temperature
- 2 dried figs, finely chopped (about 2 tablespoons)
- 1 teaspoon chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 6 ounces baby Yukon Gold or fingerling potatoes, halved
- 1/2 medium fennel bulb, trimmed, cored and thinly sliced
- 1 shallot, thinly sliced
- 1 tablespoon fig jam
Preheat oven to 375 F. In a small bowl, stir together all ingredients for the filling. Set aside.
Slide a sharp boning or paring knife horizontally into the thickest end of each chicken breast. Gently work the knife left and right, creating a pocket about 3 inches deep and 1 inch wide (slightly more or less depending on the size of the breast). Using your fingers, pack each pouch with half of the goat cheese mixture. Gently press the opening closed. Season the chicken with salt and pepper.
Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chicken breasts and cook 2 to 3 minutes per side or until golden brown. Transfer to a plate and set aside.
Meanwhile, heat remaining 1 tablespoon olive oil in the heart cocotte over medium heat. When the oil is hot, add potatoes and toss to coat. Using tongs, arrange the potatoes so the cut sides are down. Sprinkle fennel slices and shallot over the top; season with salt and pepper.
Place fig jam in a small dish. Microwave on high for about 10 seconds or until warm.
Arrange chicken breasts on top of vegetables; brush with fig jam. Place the cocotte, uncovered, in the oven and bake 20 minutes, or until potatoes are tender and chicken is cooked through.