Chicken w/ Marsala, Figs & Goat Cheese
Source of Recipe
Gina Garrene on Emeril Live, FoodTV
Recipe Introduction
These were delicious and easier than they sound. I used my new little ceramic knife to cut the slit and that was so much easier than using a regular knive. Next time I will cut the pocket bigger so that there is more stuffing coverage. I think that I could have used more of the figs (perhaps half again as much) and even added some fig preserves to the stuffing mixture. I ended up having to hold these over to the next day and just put the sauce (I did thicken with cornstarch as suggested) on top of the chicken and refrigerated it. This worked fine - the chicken was still very moist and tender. I always think that things do better when they are stored in the sauce/gravy/stock. Because of the cornstarch the sauce was a bit lumpy the next day so I should have scraped it off and reheated it separately, whisking. But I was lazy and starving, so I didn't - it tasted fine, just looked a little lumpy. They suggest serving with Goat Cheese & Parmesan polenta. I didn't take the time to make the polenta, but I think it would have been perfect!
List of Ingredients
5 oz. goat cheese
1/2 c. dried Mission figs, diced & divided
1/2 t. orange zest
1/8 t. ground nutmeg
6 boneless, skinless chicken breasts
salt and pepper
3 T. olive oil
1/2 c. sweet Marsala wine (you can use dry also)
1/2 c. chicken stock
1 T. butter
2 T. cornstarch mixed with 1/4 c. water, optional
Recipe
In a small bowl, mix together the cheese, 1/4 c. of the figs, the orange zest and nutmeg, mashing well with a fork. You can add a few drops of the wine to this mixture. Set aside.
Make a pocket in each chicken breast by pressing flat on the piece of chicken with your hand and using a small, sharp knive to make a deep pocket in the thickest part of the piece. Be careful to keep the other sides of the chicken breast intact. Stuff each breast with the cheese mixture and press flat.
Season each chicken breast with salt and pepper. Heat the olive oil in a large skillet to medium (you may need to use 2 skillets and divide up the breasts and sauce components in each one). Brown the chicken on both sides, about 8 minutes total. Remove from the pan and keep warm.
Deglaze the pan with the wine. Add the chicken stock, butter and remaining figs. Season with salt and pepper, to taste. If you like, slightly thicken the sauce with the cornstarch and water slurry (you may not need it all). Return the chicken to the pan, cover and simmer until the chicken is cooked through (about 160 degrees in the thickest part), about 5 to 7 minutes, depending on the thickness of the breast.
Remove from pan and slice each breast crosswise to serve.
Serves 6.
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