the goat, the chicken and the fig
Discover a quick, delicious Fig & Goat Cheese Stuffed Chicken Breast recipe. Enjoy fresh Mission figs and creamy chèvre in this anytime dinner.
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Cooking tools:
- Skillet
- Stove
- Paring knife
- Cutting board
- Spoon
- Plate
- Measuring spoon
- Measuring cup
- Chef's knife
- Tongs
- Spatula
- Wooden spoon
- Serving platter
Ingredients
- 3 tablespoons olive oil, divided
- 1 large shallot, peeled and sliced paper-thin
- Salt
- freshly ground black pepper
- 4 fresh Mission figs, 2 sliced lengthwise and 2 halved, divided
- 1 tablespoon fresh thyme leaves plus sprigs for garnish
- 2 boneless, skinless chicken breast halves
- 4 ounces chèvre, room temperature and divided in half
- 1/2 cup white wine
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