…that’s also wrapped in bacon! But I couldn’t quite squeeze that into the title. While the bacon is totally optional, it tastes so good with it! Have I mentioned how much I love fall and winter food? For a comfort food fan like myself, its the best time of year for food. Hearty meals that fill you up, and my oven is working on overdrive either baking, roasted vegetables or making a dish such as this. This combination of pear, fig and goat cheese stuffed chicken breasts look super fancy, but its very easy to do, and is quite forgiving if you’re not very skilled at stuffing chicken breasts ( I certainly am not!).
Not only is the bacon a tasty addition, its also helpful for holding in the goodies and flavoring the chicken. Cause I can tell you, you don’t want any of that delicious pear, goat cheese or figs falling out from the middle.
Its hard to believe that this recipe is only 5 ingredients, as its tastes like it could be a lot more. But that’s the beauty of working with good ingredients. They speak for themselves. This recipe is totally versatile, as you could switch out the fillings. You could swap the pear for apple, and perhaps the figs for dates or prunes.
Whatever filling you decide to go with, I’m sure it would be delicious either way. I myself, will also be partaking in trying out some different fillings. I think I might do the apple and date combo next. Not long after, will be this pear and fig combo again, as its quickly become one of our favorite dinners. The leftovers are also great for lunch.
- 5 x 5 oz boneless, skinless chicken breasts
- 5 slices regular cut bacon
- 7 figs or ½ cup dried figs, chopped
- ½ cup pear, chopped (I used anjou)
- 100 grams or ½ cup lower fat soft goat cheese
- Preheat your oven to 375 degrees F
- Pound your chicken breasts in between 2 sheets of plastic wrap or parchment paper. To about ½ inch thick and even thickness.
- Meanwhile, in a bowl, combine the chopped figs, chopped pear and goat cheese. Mix together with a spoon or your hands until combined.
- Using a sharp knife, place an incision through each chicken breast to create a pocket. Try and slice it almost all the way through, and fold it over. Sort of like an open book. Don't worry if it tears.
- Take a spoonful of the filling and divide between the 5 chicken breasts.
- Roll the raw chicken around the filling. Then take a slice of bacon and roll it around each chicken breast to help hold it together tightly.
- Place each wrapped chicken breast in an oven proof dish, leaving a little space in between each one.
- Bake at 375 degrees F uncovered for about 35 minutes until the bacon has browned and chicken is cooked.