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Add a photoServings: 4
Ingredients
- 1 Tbsp. Unsalted butter
- 1 x Scallion
- 2 ounce Mushrooms
- 1 slc White bread
- 1/2 ounce Blue cheese
- 1 ounce Dry figs
- Â Â Salt and pepper
- 4 x Boneless chicken breasts
- 1 sm Bunc arugula
- 1 sm Head radicchio
- 1 tsp Dijon-style mustard
- Â Â Salt and pepper
- 2 Tbsp. Red wine vinegar
- 1/2 c. Extra virgin olive oil
Directions
- Heat the oven to 375 degrees. Butter a medium baking dish. Heat the remaining butter in a frying pan. Slice the scallions diagonally, add in to the butter and leave to soften over low heat. Trim and wipe the mushrooms and cut them in 2 to 3 pcs. Chop them in the food processor and add in to the scallions with salt and pepper. Leave to cook over high heat 2 to 3 min till their liquid evaporates. Work the bread to crumbs in the food processor. Crumble the blue cheese and chop the figs. When the mushrooms are fairly dry, take the pan from the heat and stir in the breadcrumbs, cheese and figs. Season the stuffing to taste. Throw away any skin from the chicken breasts and cut a pocket in each one. Fill with the stuffing and set the breasts in the buttered dish. Cover with foil and bake in the heated oven 30 to 35 min or possibly till no pink juice runs out when you cut into the center of the biggest breast with a knife.
- Wash the arugula. Trim stem of the radicchio and throw away any wilted outer leaves. Cut the head crosswise into strips as a chiffonade. Make the vinaigrette dressing. Serve the breasts warm or possibly cool, cutting them in 4 to 5 diagonal slices and arranging them on one side of 4 individual plates in a fan. Dress the salad, reserving half of the dressing. Pile the salad on each plate and spoon the remaining dressing over the chicken.
- Variation: CHICKEN BREAST STUFFED WITH GOAT CHEESE AND ARUGULA
- In the recipe for Chicken Breasts Stuffed with Dry Figs and Blue Cheese omit the stuffing and simply fill each chicken pocket with 2 leaves of arugula and a small bit of goat cheese, about 2 Tbsp. per breast.
- Bake as directed for the breasts with dry fig and blue cheese.
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 544 | |
| Calories from Fat 392 | 72% |
| Total Fat 44.06g | 55% |
| Saturated Fat 9.97g | 40% |
| Trans Fat 0.17g | |
| Cholesterol 99mg | 33% |
| Sodium 183mg | 8% |
| Potassium 401mg | 11% |
| Total Carbs 5.41g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.75g | 1% |
| Protein 30.86g | 49% |
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