Friday, 16 September 2011

Chicken breasts with fresh fig and cheese stuffing

4 skinless chicken breasts
6 fresh ripe figs
1 tbsp fresh thyme leaves
50g/2oz goats cheese,crumbled
2 cloves garlic,crushed
1 tbsp oil
4-6 slices italian proscitto ham
50ml dry white wine
cracked black pepper

Preheat oven to 200c/180c fan/gas 6.
Cut chicken into butterfly shape;place the breast smooth side down on a chopping board with the thick end towards you,slice partly through as though you were opening a book and lift the upper breast over
to veiw as a butterfly.Repeat with each chicken breast.Sprinkle the breasts with half the thyme leaves,and cracked black pepper.Remove stalks from figs,slice into 4 and dice,place in a bowl with the remaining thyme,goats cheese,garlic and half the oil,combine together.Divide the stuffing evenly between the chicken breasts placing towards one side.Close the other side over the stuffing.Wrap a slice of prosciutto ham over each breast.Us the rest of oil to grease a casserole dish.Place chicken in with the joint of ham on the underside.Pour over wine and a little more pepper.Cover and place in oven for 30 min or until juices run clear.Serve with new potatoes and veg.

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