Elegant Fig & Goat Cheese Stuffed Chicken with Silky Red Wine Reduction
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
6 fresh figs, finely chopped (or 1/2 cup fig preserves)
4 oz goat cheese, softened
1 tablespoon fresh thyme leaves
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and black pepper, to taste
1 tablespoon butter
For the Red Wine Reduction
1 tablespoon butter
2 shallots, finely minced
2 cloves garlic, minced
1 cup dry red wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar
1 tablespoon honey
1 teaspoon fresh rosemary, chopped
Salt and black pepper, to taste
Instructions
Step 1: Prepare the Filling
In a small bowl, mix:
chopped figs (or fig preserves)
goat cheese
fresh thyme
Stir until creamy and well combined.
Step 2: Prepare the Chicken
Using a sharp knife, carefully cut a pocket into the side of each chicken breast.
Stuff each breast with the fig and goat cheese mixture.
Secure with toothpicks if needed.
Season both sides with:
salt
black pepper
garlic powder
onion powder
Step 3: Sear the Chicken
Heat olive oil and 1 tablespoon butter in a large skillet over medium heat.
Add stuffed chicken breasts and cook for about 5–6 minutes per side, until golden brown and cooked through.
Remove chicken and keep warm.
Step 4: Make the Red Wine Reduction
In the same skillet, melt 1 tablespoon butter.
Add shallots and garlic and sauté for 2 minutes.
Pour in:
red wine
chicken broth
balsamic vinegar
honey
rosemary
Bring to a simmer and cook for 8–10 minutes until the sauce reduces and becomes silky.
Season with salt and pepper to taste.
Step 5: Serve
Plate the chicken and spoon the warm red wine reduction over the top.
Serve with mashed potatoes, roasted vegetables, or creamy risotto.
Extra Tip
For extra elegance, garnish with sliced fresh figs and a sprinkle of fresh thyme.
