This is the time of year when fig trees are plentiful and chances are if you have a friend with a fig tree they’re just dying to give them away. I thinks figs are such a beautiful and fascinating fruit. Anytime I get a batch of these beauties I could sit and eat all of them plain. This batch was lucky enough to be made into something delicious!
Goat cheese and figs are one of my favorite flavor combinations. They really compliment each other nicely, whether it be in a form of dessert or a savory dish such as this one. The stuffed chicken is flavorful and juicy on its own but the winner in this dish is truly the fig sauce. The sugars in the figs turn the balsamic into a deliciously sweet and tangy syrup. I could have doubled the recipe for the balsamic figs because they were so good on there own. This recipe was really simple and would be a great dish to entertain with in the summer time. Serve this dish with a chilled Rosé.
Preheat oven to 375 degrees.
In a small bowl, mix the goat cheese with the herbs de Provence. Rinse chicken and pat dry. Gently loosen the skin of the chicken with your fingers and evenly spread 1 tablespoon of the goat cheese under the skin of each breast. Transfer to a baking dish. Rub chicken with a little bit of olive oil and season with salt and pepper. Bake chicken for 35-40 minutes. Remove from the oven and tent with foil while you make the balsamic figs.
In a large saute pan, heat about 1 tablespoon of olive oil over medium heat. Add the figs and saute for about 2 minutes. Add the vinegar to the pan and cook to reduce to a light glaze, about 5-8 minutes. Remove from heat.
You could serve the chicken breasts whole or slice the meat off the bone. Spoon the figs and balsamic glaze over top of the chicken.