Stuffed Chicken Breasts

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My assistant Mary's spouse is a college professor who believes that every student he meets would benefit from one of his wife's home-cooked meals. I wasn't surprised then when my pal mentioned that she would be serving the special stuffed chicken breasts we tested recently on one of her husband's soccer players from Australia. It's a perfect make-ahead dish for entertaining that pleases guests of all ages.

A delectable trio of Italian ingredients -- dried figs, crispy pancetta and creamy Gorgonzola -- are used as a filling for boneless chicken breasts, which are quickly sauteed until golden. Then a simple sauce, which takes only 5 minutes to prepare, is assembled with the pan drippings, white wine, stock and a swirl of butter. Chopped parsley makes a simple garnish.

This main course can be offered with sides of buttered linguine and steamed zucchini, or try it as Mary did with mounds of orzo tossed with fresh basil and some green beans sprinkled with sea salt.

 

Chicken Breasts Stuffed with Figs, Pancetta and Gorgonzola

Serves 4

2 tablespoons olive oil, plus more if needed, divided

5 to 6 thin slices (about 1 1/2 ounces) pancetta

4 large, boneless skinless chicken breasts (5 to 6 ounces each)

1/2 cup loosely packed dried figs cut into 1/4-inch wide julienne strips (see note)

2/3 cup (2 1/2 ounces) Gorgonzola broken into small pieces

Kosher salt and black pepper

1/2 cup dry white wine

1/2 cup reduced sodium chicken stock

1 tablespoon unsalted butter

2 tablespoons chopped flat leaf parsley plus sprigs for garnish

Wooden skewers or toothpicks

 

Add 1 tablespoon olive oil to a large heavy skillet set over medium heat. When skillet is hot, add pancetta, and cook, turning once, until crisp and lightly browned, 4 to 5 minutes. (If slices are extremely thin, they might break apart during cooking -- that's OK.) Remove with a slotted spoon to dry on paper towels. Set skillet aside with pan drippings. When cool enough, coarsely chop pancetta.

Starting on the thick side, make a horizontal slit stopping just short of cutting a chicken breast in half, and open up. Place 1/4th of the figs over half of breast, top with 1/4th of the Gorgonzola, then sprinkle with 1/4th of the pancetta. Close breast and secure with wooden skewers or toothpicks. Repeat with remaining breasts, then salt and pepper them. (Can be prepared 2 hours ahead; cover and refrigerate.)

Add 1 tablespoon or enough oil to drippings in reserved pan to cover the bottom lightly. Place on medium heat and when hot, add chicken breasts. Cook breasts 10 to 12 minutes or longer on all sides until golden and cooked completely through. Remove chicken and cover with foil.

Add wine and stock to pan and turn temperature to high. Scrape up any cooked bits on bottom of pan into liquids with a whisk. Cook until reduced to 1/3 cup, about 5 minutes. Whisk in butter. Season sauce with salt. Serve chicken with a drizzle of sauce and garnished with a sprinkle of parsley and a parsley sprig.

Note: Dried Black Mission figs (available at many supermarkets, including Whole Foods) or light colored figs will both work well in this recipe.

Betty Rosbottom is a cooking school director and author of "Sunday Soup," Chronicle Books, 2008

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Chicken Breasts Stuffed with Figs, Pancetta and Gorgonzola - Betty Rosbottom Recipes

(c) 2009 Betty Rosbottom