Sticky Figgy Chickie (Stuffed Chicken Breast)
Serves: 6
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
53
Sourness
46
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Special equipment: Kitchen twine or toothpicks Preheat the oven to 350 degrees F
2
Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste
3
In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the sausage
4
Break up the sausage and cook until browned
5
Remove the sausage from the pan to a bowl
6
Add the mushrooms to the hot pan, season with salt, to taste and saute until soft
7
When soft, add the figs and saute for 2 to 3 minutes
8
Season with salt and pepper to taste, then remove from heat and cool
9
Add the sausage back into the pan and stir the mixture until combined
10
Add the sausage filling to flattened chicken on the side closest to you
11
Roll chicken like a cigar tucking it tightly at each roll
12
Tie with kitchen string or secure with toothpicks
13
Heat the remaining oil in an oven-proof saute pan over medium-high heat
14
Add the chicken and sear it on all sides until golden brown
15
Transfer the pan to the oven and bake for 10 minutes
16
Remove the chicken from the oven and pour off the grease from the pan
17
Brush the chicken with honey or maple syrup and truffle oil and serve