Today we’re having chicken breast for two! Yes, eating chicken can take on a romantic touch when it’s a recipe made with love for Valentine's Day (or any day of the year!). Honestly, I know very few recipes that are as delicious and as easy as these chicken breasts stuffed with cheese and dried figs, and even glazed with jam to enhance that sweet contrast, making it an unforgettable dish.
One thing I know for sure: if you try it, you’ll want to make it again… and everyone will ask for more! Because, if there’s a way to turn a simple dish into something special, it’s playing with contrasts. And this recipe does it beautifully: the juicy chicken pairs with the creaminess of goat cheese and the sweetness of figs, all wrapped in a golden crust and glazed with jam to give it that irresistible touch.
The best part is that you don’t need any complicated steps to prepare it, yet the result looks like something straight out of a restaurant. It’s the perfect recipe to surprise someone (or to treat yourself without an excuse!). Are you up for it?
Ingredients
- 2 boneless, skinless chicken breasts
- 2 tablespoons olive oil, divided
- 170 g baby potatoes
- 1/2 medium fennel bulb
- 1 shallot
- 1 tablespoon fig jam
For the filling:
- 2 tablespoons creamy goat cheese (at room temperature)
- 2 dried figs, finely chopped (about 2 tablespoons)
- 1 teaspoon fresh thyme, chopped
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparation
- Preheat the oven to 190ºC (375ºF).
- Clean and cut the baby potatoes in half, and slice the shallot thinly.
- Remove the core from the fennel bulb and slice it thinly.
- In a small bowl, mix the goat cheese, chopped figs, thyme, salt, and pepper.
- With a sharp knife, create a pocket for the filling: make a slit in the thickest part of each chicken breast, forming a pocket about 7 cm deep and 2.5 cm wide (adjusting based on the size of the breast).
- Using your fingers, stuff each pocket with half of the goat cheese mixture. Gently press to close the opening and season the chicken breasts with salt and pepper.
- Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat (or you can use the cocotte in which you’ll bake the rest of the recipe!). Sear the chicken breasts for 2-3 minutes per side until golden brown (we just want to sear them, they will finish cooking in the oven). Transfer them to a plate and set aside.
- Heat the remaining tablespoon of olive oil in a cast iron cocotte (we’re using the heart-shaped cocotte) over medium heat. When the oil is hot, add the potatoes and toss to coat them well. Using tongs, place them cut side down. Scatter the fennel slices and shallot over the potatoes and season with salt and pepper.
- In a small bowl, warm the fig jam in the microwave for about 10 seconds until it becomes more liquid.
- Place the chicken breasts over the vegetables and brush them with the fig jam.
- Place the uncovered cocotte in the oven and bake for 20 minutes, or until the potatoes are tender and the chicken is fully cooked.
Things to keep in mind:
- If you don’t have figs on hand or just want to try something different, you can substitute them with dates (sweet and caramel-like), prunes (slightly tangy and juicy), raisins or dried cranberries for a lighter touch, caramelized apple or pear for a fresh and smooth twist, or dried peaches or apricots, which also work great and have a similar texture. Any of these options will work wonderfully!
