This has to be one of my very favorite ways to eat chicken.
The combination of flavors are great.
Tender chicken wrapped around creamy goat cheese and roasted jalapeno, all wrapped up with bacon and drizzled with a fig balsamic sauce. Doesn't get much better than that.
The first thing you need to do is prep all your ingredients. Since your handling chicken you want to make sure everything you need is laid out. Don't forget your toothpicks and have a couple tiny bowls of salt and pepper.
I used an entire jalapeno for each breast, but I think next time, I'm going to cut it back to a half.
It wasn't horribly hot, but I thought it was just a tad too spicy.
Once you have them all wrapped up in bacon you could shove them in the fridge until
your ready to bake them. Great prep-ahead for entertaining.
While the chicken cooks, prepare the sauce. Fig preserves works just fine, but I bet adding some fresh figs would be wonderful.
5 or 10 minutes before they're done, I like to brush on some glaze so it can caramelize a bit.
And there you have it.
Oh...and you might want to double the sauce. Just sayin!
Jalapeno and Goat Cheese Stuffed Chicken Breasts with Fig Balsamic Sauce
6 slices bacon
6 chicken breasts
3 oz goat cheese
1/3 cup balsamic vinegar
1/4 cup fig preserves
Roast the jalapeno peppers to char the skin by placing them on a baking sheet and cooking them in a 400 degree oven for 20-25 minutes or until skin is black. Place in a bowl and cover with plastic wrap to cool. Carefully peel off the skin and remove seeds. Reduce oven to 375*
Place chicken breasts between 2 pieces of parchment paper and pound out to an even thickness, apprx. 1/3-1/2 inch thick. Season lightly with salt and pepper. One inch from the end of the breast, lay some jalapeno slices and 1/6 of the goat cheese; then roll up into a cylinder. Wrap with bacon and secure with a toothpick. Repeat with remaining breasts and place on a baking sheet lined with a wire rack. Bake 25 minutes. Pour a small amount of the prepared fig balsamic sauce into a small bowl and brush the chicken with it, then continue cooking 10 minutes or until chicken is cooked through.
Fig Sauce: While chicken cooks, mix fig preserves, balsamic vinegar and a pinch of salt and pepper in a small saucepan. Simmer until mixture is slightly reduced.
Serve with the remaining fig balsamic sauce.