Fig, Goat Cheese and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce

 Here’s a recipe for Fig, Goat Cheese, and Pistachio Stuffed Chicken with Fig-Balsamic Pan Sauce—a sweet and savory dish perfect for an elegant dinner:

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Ingredients

For the Chicken

4 boneless, skinless chicken breasts

1/3 cup dried figs, finely chopped

1/3 cup goat cheese, softened

2 tbsp pistachios, finely chopped

1 tsp fresh thyme leaves (or 1/2 tsp dried thyme)

Salt and black pepper, to taste

2 tbsp olive oil

For the Fig-Balsamic Pan Sauce

1/4 cup chicken broth

2 tbsp balsamic vinegar

2 tbsp fig jam or preserves

1 tbsp butter

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Instructions

1. Prepare the Chicken

Preheat your oven to 375°F (190°C).

Butterfly the chicken breasts by slicing them horizontally, creating a pocket (don’t cut all the way through). Season the inside and outside with salt and pepper.

2. Make the Filling

In a small bowl, combine the chopped figs, goat cheese, pistachios, and thyme. Mix until well combined.

3. Stuff the Chicken

Spoon the filling into the pocket of each chicken breast. Use toothpicks to secure the edges if necessary.

4. Sear the Chicken

Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes per side, until golden brown.

5. Bake the Chicken

Transfer the skillet to the preheated oven. Bake for 15–20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

6. Make the Fig-Balsamic Pan Sauce

Once the chicken is done, remove it from the skillet and set aside to rest.

Place the skillet back on the stovetop over medium heat.

Add the chicken broth, balsamic vinegar, and fig jam, stirring to combine and deglaze the pan (scrape up any browned bits).

Simmer for 3–4 minutes, until the sauce thickens slightly.

Stir in the butter for a silky finish.

7. Serve

Plate the chicken and drizzle the fig-balsamic sauce over the top.

Garnish with additional chopped pistachios, thyme, or fresh figs if desired.

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Tips

Serve with a side of roasted vegetables, wild rice, or a fresh salad.

For an extra layer of flavor, marinate the chicken in olive oil, garlic, and herbs for 1–2 hours before stuffing.

If you can’t find fig jam, substitute with a blend of honey and chopped dried figs.

Enjoy your decadent and flavorful Fig, Goat Cheese, and Pistachio Stuffed Chicken!