Fig and Gorgonzola Stuffed Chicken served with a Mushroom & Pea Risotto
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Prep
20 mins
Bake
20 to 25 mins
Total
40 to 45 mins
Servings
4 Persons
Yield
Makes 4 servings
Ingredients
Chicken Ingredients:
- 1/2 cup chopped dried figs
- 1/3 cup crumbled Gorgonzola cheese
- 1/4 cup seasoned breadcrumbs
- 1 teaspoon minced fresh thyme, divided
- 4 boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon plus 1 teaspoon sunflower oil, divided
- 1 shallot, minced
- 1/2 cup red wine
- 1 cup reduced-sodium chicken broth
- 4 teaspoons all-purpose flour
Risotto Ingredients:
- 4 cups of canned low sodium chicken broth
- 3 tablespoons sunflower oil
- œ cup finely chopped onions
- 1/2-ounce dried porcini mushrooms
- 8 ounces white mushrooms, finely chopped
- 1 œ teaspoons garlic minced
- 1 cup Arborio rice or short-grain white rice
- 1/2 cup dry white wine
- 3/4 cup frozen peas, thawed
- 1/4 cup grated Parmesan
- Salt and freshly ground black pepper, optional
Instructions
Directions For Chicken:
- Combine 1/4 cup dried figs, Gorgonzola, breadcrumbs and 1/2 teaspoon thyme in a small bowl. Cut a horizontal slit along the thin edge of each chicken breast, nearly through to the opposite side. Stuff each breast with about 2 1/2 tablespoons filling. Use a couple of toothpicks to seal the opening. Season with salt and pepper.
- Heat 1 tablespoon sunflower oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 4 minutes per side. Remove from pan.
- Add the remaining 1 teaspoon oil, shallot and the remaining 1/2 teaspoon thyme to the pan; cook, stirring, until fragrant, about 1 minute. Add wine and the remaining 1/4 cup of figs. Reduce heat to medium; cook, scraping up any browned bits, until most of the wine evaporates, about 2 minutes. Whisk broth and flour in a small bowl until smooth; add to the pan and cook, stirring, until thickened, about 2 minutes.
- Reduce heat to low, return the chicken and any juices to the pan and turn to coat with sauce. Cover and cook until the chicken is cooked through, 3 to 5 minutes more. Remove toothpicks, slice the chicken and top with the sauce.
Directions For Risotto:
Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms.
In a large heavy sauce pan add the sunflower oil at medium heat. Add the onions and sauté until tender, about 8 minutes. Add the white mushrooms, porcini and garlic. Sauté until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 25-30 minutes (the rice will absorb 3-4 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.
