Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 6 slices of bacon, chopped
- 1/2 cup of dried figs, chopped
- 1/2 cup of breadcrumbs
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh thyme
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Meat mallet
- Toothpicks
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Using a meat mallet, pound the chicken breasts until they are even in thickness.
3. In a skillet over medium heat, cook the chopped bacon until crispy. Remove from the skillet and place on a paper towel to drain.
4. In the same skillet, add the chopped figs and cook for 2-3 minutes until softened.
5. In a mixing bowl, combine the cooked bacon, figs, breadcrumbs, Parmesan cheese, parsley, thyme, salt, and pepper.
6. Spoon the stuffing mixture onto one side of each chicken breast, leaving a little space around the edges.
7. Roll up the chicken breasts and secure with toothpicks.
8. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom of the pan.
9. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
10. Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes until cooked through.
11. Remove the toothpicks before serving.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
Temperature:
Preheat oven to 375°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 387
Fat: 16g
Saturated Fat: 5g
Cholesterol: 129mg
Sodium: 578mg
Carbohydrates: 16g
Fiber: 2g
Sugar: 7g
Protein: 43g
Substitutions for ingredients:
- Dried apricots or prunes can be used instead of dried figs.
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Fresh rosemary can be used instead of thyme.
Variations:
- Add chopped walnuts or pecans to the stuffing mixture for extra crunch.
- Use prosciutto instead of bacon for a different flavor.
- Stuff the chicken breasts with goat cheese or cream cheese for a creamier filling.
Tips and tricks:
- Make sure to pound the chicken breasts evenly so they cook evenly.
- Don't overstuff the chicken breasts or the stuffing may leak out during cooking.
- Use toothpicks to secure the chicken breasts closed and prevent the stuffing from falling out.
- Let the chicken breasts rest for a few minutes before slicing to allow the juices to redistribute.
Storage instructions:
Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the stuffed chicken in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 10-15 minutes until heated through.
Presentation ideas:
Serve the stuffed chicken breasts on a bed of sautéed spinach or roasted vegetables for a colorful and nutritious meal.
Garnishes:
Garnish with fresh parsley or thyme leaves for a pop of color.
Pairings:
This dish pairs well with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the stuffing leaks out during cooking, try using more toothpicks to secure the chicken breasts closed.
- If the chicken breasts are not cooked through after baking, return them to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
Figs have been cultivated for thousands of years and were a popular fruit in ancient Greece and Rome. Bacon-wrapped chicken is a classic dish that has been enjoyed for generations.
Flavor profiles:
This dish has a savory and slightly sweet flavor from the bacon and fig stuffing.
Serving suggestions:
Serve the stuffed chicken breasts with a glass of red wine for a sophisticated meal.
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