Ingredients:

  • 8 oz fresh figs, chopped
  • 1 cup fresh breadcrumbs
  • 1/4 cup ricotta cheese
  • 2 tbsp unsalted butter, melted
  • 2 tbsp honey
  • 1/4 cup fresh sage, chopped
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 2 tbsp olive oil

Instructions:

  1. In a mixing bowl, combine chopped figs, breadcrumbs, ricotta cheese, melted butter, honey, and chopped sage. Season with salt and pepper. Mix well to combine.
  2. Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, ensuring not to cut all the way through. Season both the outside and inside of the chicken pockets with salt and pepper.
  3. Generously fill each chicken breast pocket with the fig filling. Secure opening with toothpicks or tie closed with kitchen twine.
  4. Heat olive oil in a skillet over medium-high heat. Once hot, carefully add stuffed chicken breasts. Sear for about 5-7 minutes per side until golden brown.
  5. Reduce heat and cover skillet; cook for an additional 10-15 minutes until the chicken is cooked through (internal temperature reaches 165°F / 75°C).
  6. Remove chicken from skillet, allow to rest for a few minutes, then slice and serve garnished with fresh sage leaves and a drizzle of balsamic reduction if desired.