Fig Goat Cheese Rosemary-Stuffed Chicken
Fig Goat Cheese Rosemary-Stuffed Chicken is a delicious savory chicken entree, with goat cheese and fig jam, served with a side of Brussels sprouts!
“Attention is the rarest and purest form of generosity.” Simone Weil
This past week, my husband and I walked to our favorite restaurant, 2.25 miles from our house. I wasn’t too excited about it at first, but then on such a beautiful night, I settled right into the groove of enjoying nature, holding my husband’s hand, joking as we bantered back and forth, and I tried to walk by his side.
Fig Goat Cheese Rosemary-Stuffed Chicken
But first, this delicious Fig Goat Cheese Rosemary-Stuffed Chicken is SO good! Don’t forget to tenderize the chicken first, which makes the meat very soft and more flavorful.
You can tenderize with a meat tenderizer or, place the chicken between 2 pieces of plastic wrap and used a mallet to tenderize (or even a can), to soften the chicken, and break down the muscle.
One reader wrote me that they breaded and fried the chicken in 1 tablespoon of olive oil before putting in the oven, which is optional, of course.
Serve with a side of delicious roasted Brussels sprouts. Oh, so good!
True confession, friends. I’m a fast walker. It’s always been a tender spot with us. I tend to take a few steps ahead, and before I know it, it’s like I’m in a race. This happened on our first date! My mother was a fast walker, and as young girls, we always joked about how fast we could walk and shop.
Back to this touchy subject though, I really am trying to slow down. Love walks beside, not in front of. So even at 25 years of marriage, I’m trying to pace myself and enjoy every step alongside my husband, and give him my full attention.
A good marriage is not a given, it is a gift. And we need to give it our all!
2.25 miles there and back
We got to our destination, ate our meal, and then we popped over to another restaurant to share a dessert and a cup of decaf coffee. Bundling up, with hats and gloves, we started our walk toward home. I was dreading the 2.25 miles, until my husband stopped me, hands on my shoulders, and turned me around to face the moon.
It was glorious, so big and fat, bright and blue. We sat and stared until our eyes hurt, forgetting the chill in the air, and then we turned toward home.
One thing we’ve always told each other, now 25 years later, is that we will handle our marriage with care. As if it’s a gift. Which means, even when I don’t really want to walk to dinner, I will. And when I’m freezing and I want to get (run) home, I will walk. And I will walk beside my best friend, not in front.
We got home, snuggled on the sofa to watch our favorite sitcom, and realized–we had covered some pretty good ground in a very sweet, robust conversation, on our walk. We gave each other a kiss, and realized …
What if we had not walked to dinner?
We had said things to each other that we never would have, if we had zipped down to the restaurant in the car, speeding along, all hurried and frazzled to get there. We shared ideas, intimate thoughts, new insights, and a few laughs.
Our friendship and love deepened.
Just curious, if you are married, do you walk faster than your hubby? :)
Get the Recipe:
Fig Goat Cheese Rosemary Stuffed Chicken
- 1 Tbsp. butter, melted
- Salt & pepper
- 4 dried figs or 3 Tbsp. fig spread
- 3 oz. goat cheese, crumbled
- 1 ½ tsp. finely chopped fresh rosemary
- 4 medium chicken breasts
- 3 c. chopped Brussels sprouts
- 1 white onion
- 1 Tbsp. honey
- 5 strips bacon
- 2 Tbsp. olive oil
- Tenderize chicken slightly. Make a slit in the chicken, making sure it is in the center and does not cut the breat completely in half.
- Chop dried figs into small pieces. In small bowl, combine fig pieces, finely chopped rosemary, and goat cheese.
- Divide into four portions and stuff each breast with a scoop.
- Grease pan with spray or butter. Place stuffed chicken in pan. Drizzle melted butter on top along with a sprinkle of chopped rosemary.
- Bake at 350 degrees for 30 minutes.
- Chop bacon into 1 inch pieces and set aside. Chop Brussels sprouts into thirds, making sure they are on the thinner side. Chop onion into 1/2 inch thin strips.
- Grease a baking sheet or bar pan with a drizzle of olive oil. Place veggies and bacon in the pan, drizzling 2 Tbsp olive oil on top, along with honey. Toss with hands.
- Bake in oven at 400 degrees for 30-35 minutes (for veggies on the crispier side), making sure to stir two to three times.
- Serve the chicken breast with a side of Brussels sprouts.
More chicken dishes:
One Pot Paprika Chicken Thighs (one of the most popular recipes on RE!)
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...