An easy and elegant chicken recipe made with fresh figs and cheese, perfectly spiced with Garlic and Thyme. Serve it with the Balsamic glaze for a very special and delicious meal.
THYME (Ground), Minced Garlic, Garlic & Onion Blast
4 large boneless and skinned chicken breasts
1 cup diced fresh figs, green or black (about 7 large figs)
2/3 cup crumbled Asiago or Goat Cheese
2 Tblspns olive oil
1 Tblspns Thyme (Ground)
1/2 tsp Minced Garlic
1 tsp Garlic & Onion Blast
1 cup Balsamic Vinegar
1/4 cup light brown sugar
Directions: Preheat oven to 400 degrees. Oil a large baking pan with 1 Tblspn of the olive oil. Set aside. Butterfly each breast by cutting through the thick side toward the tapered side so that the breast opens like a book. Sprinkle the inside and outside of each breast with 1/2 Tblspn of the Thyme, the Garlic & Onion Blast, and a pinch of pepper. Set aside. In a small bowl combine the remaining Thyme, figs, cheese, 1 Tbspn of oil, Minced Garlic, and a pinch of salt & pepper. Toss to combine. Spoon this mixture onto one side of each breast, dividing it evenly. Close the other side of the breast over the mixture and then secure each breast closed with cooking twine and/or metal skewers. Place the secured breasts in the prepared baking pan, skin side down. Bake the breasts in the oven for about 20 minutes, then turn the breasts on the other side and bake for another 20 minutes or until each breast is cooked through. While the breasts are cooking make the glaze by combining the vinegar and the brown sugar in a small saucepan. Bring this to a boil over medium high heat, and then reduce the heat to low and simmer for about 20 minutes, until the glaze coats the back of a spoon. Remove from the heat and let it cool slightly (it will thicken as it cools). Drizzle each breast with a bit of the glaze and serve.