Chicken Breasts Stuffed with Fig Jam, Caramelized Onions, and Parmesan

Inspiration: I adore fig jam. And contrary to my old self of a few years ago, I adore sweet and savory main dishes. It seems to me that fig jam was really made for such applications, and I think it pairs particularly well with chicken (and cheese, for that matter – Parmesan, goat cheese, bleu cheese…).

What we Loved: This dish was just what I hoped it would be. Sweet and gooey fig jam; wonderfully bronzed, caramelized onions; and nutty, rich Parmesan. Those three ingredients really married together so well for a wonderful filling, and we thought that the chicken was really a perfect pairing for such a filling. Its mild flavor really let the stronger, richer flavors of the other ingredients shine. We paired this with some lima beans with a pat of butter and some salt and pepper for a simple, elegant meal.

Helpful Hints: Make sure not to overcook your chicken, which is easy to do when you’re baking boneless, skinless chicken breasts – they go from moist and delicious to dry, dry, dry relatively quickly. You might want to use a meat thermometer (set to 165), or you could just keep a careful eye, taking the chicken out at intervals starting at about 25 minutes to see if it’s done.

Chicken Breasts Stuffed with Fig Jam, Caramelized Onions, and Parmesan
Source: Original Recipe

2 boneless, skinless chicken breasts
1/2 onion, sliced
Extra virgin olive oil
2-3 tablespoons fig jam
1/3 cup shredded Parmesan
Kosher salt and black pepper

1. Heat a good drizzle of olive oil in a saute pan over low heat. Add the onions, and cook until browned and caramelized, about 45 minutes. Stir frequently and keep the heat low.

2. Cut a lengthwise slice into the top of each chicken breast to create a space for filling.

3. Add the fig jam, caramelized onions, and Parmesan into the pocket of each chicken breast. Season well with salt and pepper, and place in a baking dish.

4. Cook for 30 minutes at 350 degrees, or until the chicken is cooked through.

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