Today we’re having chicken breast for two! Yes, eating chicken can take on a romantic twist when it’s a recipe made with love for Valentine’s Day (or any day of the year!). Honestly, I know few recipes that are as tasty and as easy: these goat cheese and dried fig stuffed breasts, and even glazed with jam to emphasize that sweet contrast, result in an unforgettable recipe.
If there’s one thing I know, it’s that if you try it, you’ll make it again... And everyone will ask you 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 wonderfully: the juicy chicken pairs with the creaminess of the goat cheese and the sweetness of the figs, all wrapped in a golden layer and glazed with jam to give it that irresistible touch.
The best part is you don’t need great effort to prepare it, but the result looks like it came from a restaurant. It’s the perfect recipe to surprise someone (or to treat yourself without excuses!). Are you in?
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 chopped fresh thyme
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
Preparation
- Preheat the oven to 190ºC.
- Clean and halve the baby potatoes, and slice the shallot thinly.
- Remove the core of 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, we’re going to make the space where we’ll put the filling: make a cut at the thick end of each chicken breast, creating a pocket about 7 cm deep and 2.5 cm wide (adjusting to the size of the breast).
- With your fingers, fill each pocket with half of the goat cheese mixture. Press gently to close the opening and season the breasts with salt and pepper.
- Heat 1 tablespoon of olive oil in a iron skillet over medium heat (or you can use the casserole directly in which you'll make the rest of the recipe!). Brown the breasts for 2-3 minutes on each side until they take on a golden color (we just want to sear them; they will finish cooking in the oven). Transfer them to a plate and set aside.
- Heat the other tablespoon of olive oil in the cast-iron casserole (today we used the heart-shaped casserole), over medium heat. When the oil is hot, add the potatoes and stir to coat them well. Using tongs, place them cut-side down. Scatter the fennel and shallot slices over the potatoes and season with salt and pepper.
- In a small bowl, heat 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 Cocotte uncovered 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 simply want to vary, you can try dates, which are sweet and syrupy; prunes, which have a slightly tangier, juicier note; raisins or dried cranberries if you want something lighter; caramelized apple or pear for a fresh, soft touch; or dried peach/apricots, which also work great and have a similar texture. Any of these options will work wonderfully!
