This dish got rave reviews from HHjr, he proclaimed it an amazing combo of flavors and contrasts…
Pretty fancy for Take-out Tuesday, right?
But guess what, I made this after a long hot day of running around town when cooking was the last thing I wanted to do…
But, dinner was my turn that night and I had been talking up this dish
I had it prepped and ready for the oven in 15 short minutes 🎉
I wish I could take credit for this unique and tasty dish but I adapted this recipe from one I found on Iowa Girl Eats
She used boneless breasts and cut a pocket in them and stuffed them
I decided that was entirely too much trouble to take a short cut and use chicken tenders
Sauté the chicken tenders in a little butter and olive oil over medium high heat to get both sides golden, and season them with salt and pepper
They don’t have to be cooked through, they will finish cooking in the oven later. Remove them from the pan and set aside while you make the filling
Mix chopped figs and pistachios into the chèvre, or goat cheese
Season with garlic and onion powders
Add jam to the skillet the chicken was cooked in and let it melt down into the remaining pan juices
Add balsamic glaze and stir to combine. Set sauce aside
Place half the chicken into a greased baking dish, choosing a dish that will keep chicken close together during baking to keep filling in place
Top chicken with goat cheese mixture
Then remaining chicken
Be sure to reserve some glaze and nuts for finishing after baking
Ready for the oven
Garnished and ready for serving
Figgy Pistachio Chicken with Balsamic Glaze
Ingredients
- 6 chicken tenders about 1 lb chicken
- 4 oz chèvre* {goat cheese} softened
- 1/4 cup chopped pistachio nuts divided
- 1/3 cup chopped dried figs about 4-5 figs
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- salt & pepper
- 1 T butter
- 1 T olive oil
- Fig Glaze
- 1/4 cup fig jam
- 1/4 cup wine wine or chicken broth {I used Chardonnay}
- 2-3 T balsamic glaze
- 1 tsp butter
Instructions
- 1 tsp butter
- Mix chèvre with nuts, figs, onion and garlic powders in a small bowl.
- Melt butter with olive oil in a skillet over medium high heat. Season chicken with salt and pepper and place in skillet. Let cook 3 minutes or until starting to brown, turn over and quickly brown other side. Remove chicken from skillet and set aside.
- Prepare glaze by adding jam and wine to hot skillet the chicken was browned in, and stir to combine and melt jam. Add balsamic glaze and stir. Taste and adjust porportions if desired. Keep warm.
- Place 3 chicken tenders in a small greased baking dish, close together. Top with a thick layer of the goat cheese mixture. Place remaining tenders on top. Drizzle with 1/2 sauce.
- Refrigerate covered at the point until ready to finish cooking. Preheat oven to 350 and place covered dish in oven and bake for 30 minutes. Uncover and continue to bake until golden.
- Warm reserved sauce, adding 1 tsp of butter. Drizzle over chicken before serving and sprinkle with reserved pistachios
We had ours with Broccoli Candy on the side
Take-out Tuesday turned into Gourmet Saturday!
Enjoy-
This is Autumn Tablescape Blog Hop week hosted by Chloe of Celebrate and Decorate, you don’t want to miss any of these fabulous fall tables! My table will be coming up on Thursday
Monday
Everyday Living | My Kentucky Living Blog | Starfish Cottage | Up To Date Interiors | Twelve on Main
Tuesday
Life and Linda | CoziNest | Ramblings of a Southern Girl | The Little Yellow Corner Store | Celebrate & Decorate | Casa Watkins Living
Wednesday
Home is Where the Boat Is | Belle Bleu Interiors | Dining Delight | Rustic & Refined | Sweet Sensations
Thursday
PANOPLY | The Painted Apron | Exquisitely Unremarkable | Flourish & Knot | Little Bits of Home
Friday
Bluesky Kitchen | Farmhouse 40 | Designthusiasm | Red Cottage Chronicles | OMG Lifestyle Blog | Knock It Off Kim
🍇 🍗 🍇 🍗 🍇 🍗
I will be joining these fabulous parties and blogs:
Celebrate and Decorate, Rustic and Refined,
Between Naps on the Porch, Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
Tickle My Tastebuds, Wow Us Wednesday
Full Plate Thursday, Work it Wednesday
Poofing the Pillows, Get Your DIY On
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