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Monday, April 11, 2011

Blue Cheese & Fig Stuffed Chicken Breasts

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Mondays don't have to be terrible. People love to moan and whine and  hate on Mondays. I understand why, I really do (and I fall into the Monday grumpiness just as much as the next person!). We had this chicken dish on one such grumpy Monday. I'd had a busy day at work. I was overwhelmed with the number of items on my to-do list. I hadn't quite recovered from our exhausting weekend. In short, I was tired and I was crabby.

And then this chicken changed that.

To be honest, I'd had another recipe planned for the evening, but had to switch things around based on availability of ingredients. Thank goodness, because this dinner turned my Monday right around! This chicken recipe is laughably easy, definitely doable on a weeknight. Yet the end result is tasty and impressive enough to serve at a dinner party. This recipe proves that sometimes simplicity is best. You just can't go wrong with basic ingredients whose flavors are dynamite when combined!

Make this chicken soon, maybe on one of "those" Mondays.

One Year Ago: Sweet Potato Gnocchi 

Blue Cheese and Fig Stuffed Chicken Breasts
inspired by Our Life in Food

Ingredients: (adjust quantities according to number of servings)
-boneless, skinless chicken breasts
-fig jam/preserves (available at Whole Foods if not your local grocery store)
-blue cheese, crumbled
-salt and pepper

1. Preheat oven to 350F. Make a slit in each chicken breast, cutting horizontally (but not all the way through) to create a "pocket".
2. Spread approximately 1 tbsp fig jam in the pocket of each chicken breast. Top with blue cheese. Close chicken breast and stick toothpicks in chicken to secure the two sides together.
3. Place in a greased baking dish and season with salt and pepper. Bake for 30-35 minutes, until cooked through (do not overbake! Ours were good at 30 min, per my meat thermometer)