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1
Filling -- In a small bowl, mix the cream cheese, onion, figs, grapes, walnuts, garlic and thyme and set to the side.
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2
This works better at room temperature.
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Chicken -- Room temperature chicken.
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4
Cut a small pocket in each breast.
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5
Make it as big as you can so you can get as much of the filling in as possible.
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6
Season the chicken well with salt and pepper on both sides.
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7
Stuff -- Add the filling, as much as possible in the pocket and secure with a toothpick if necessary.
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8
Coating -- 3 steps to this -- 1) flour in one pan; 2) eggs in a second dish; and, bread crumbs in the third.
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9
Dredge each of the stuffed breasts in the flour, then egg and finish in the bread crumbs coating the breast well.
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10
Saute -- To a large oven proof saute pan, add the butter and olive oil and bring to medium / medium high heat.
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11
Add the chicken and saute on each side until golden brown.
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12
Transfer to a 350 degree oven, middle shelf and continue to cook for another 10-15 minutes to finish cooking.
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13
Cooking time will vary depending on the size of the chicken breast.
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14
Sauce -- While your chicken cooks, make the sauce.
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15
In a small sauce pan, add the onion, garlic and cream and simmer on medium heat for about 10 minutes.
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16
The cream will reduce and naturally thicken.
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Remove the garlic and then add in the cheese and continue on medium heat until the cheese is melted, add in the parsley and set to the side.
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18
This is perfect to make as the chicken is cooking.
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19
It doesn't take long at all.
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Serve -- After the chicken comes out, make sure to cover it with foil and let it rest before serving.
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21
I love to serve this over a rice blend of white and wild and then drizzle with the blue cheese sauce.
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22
As mentioned above, if it is a large breast, you may want to cut it into 2-3 pieces rather than a whole breast per person.
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23
ENJOY!
