Joanne Weir Follow @ChefJoanneWeir

Montasio and Fig Stuffed Chicken Breasts

Montasio and Fig Stuffed Chicken Breasts

Serves 6


12 dried figs, sliced
6 ounces Montasio cheese, coarsely grated (Fontina makes a good substitute)
Kosher salt and freshly ground black pepper
6 boneless chicken breasts, skin on
1 tablespoon extra virgin olive oil
¼ cup aged balsamic vinegar


Preheat oven to 375F.

Mix the figs, Montasio cheese and 1/2 teaspoon salt together in a bowl.

Using a small knife, slice a 1-inch pocket along the thickest part of the side of the chicken breast. Using a small knife, being careful not to slice all the way through, make a pocket in the inside of the chicken breast. Stuff the cheese and fig mixture into the pocket. Season the outside of the chicken breast with salt and pepper.

Heat the olive oil an oven-proof frying pan over medium high heat. Place the chicken breasts into pan, do not crowd the pan, skin side down and sear until the skin is golden brown. Turn and continue to cook on the second side until light golden. Place the frying pan in oven and bake until an instant read thermometer inserted into the thickest part of the chicken breast reads 165F, about 15 minutes. Allow chicken to rest, loosely covered with foil, 10 minutes.

Slice the chicken breasts across the grain into ¼-inc slices Drizzle each chicken breast with 2 tablespoons aged balsamic and serve.