Medium

Chicken stuffed with figs and goat cheese

Name: Chicken stuffed with figs and goat cheese
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean, Home-style
Ingredients: 700 g Chicken breast (4 butterflied breasts); 240 g Fig; 160 g Goat’s cheese; 120 g Spinach; 3 g Thyme; 3 g Garlic; 30 ml Extra virgin olive oil; 5 g Salt; 1 g Black pepper

Total time55 min Preparation and possible waiting 25 min · Cooking 30 min

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Goat’s cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Chicken breast filled with figs, goat cheese and herbs, baked until golden.

Jump to steps

25 minpreparation and possible waiting

30 mincooking

4servings

1.714 kcalwhole recipe

428 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 55 min Preparation and possible waiting 25 min · Cooking 30 min

Preparation and possible waiting: 25 min · Cooking: 30 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 30 to 60 minutes Mediterranean

Allergens

Milk: Ingredient to check: Goat’s cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 26 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

SautéingBaking

Appliances

Frying panOven

Cuisine

MediterraneanHome-style

Season

SummerAutumn

Occasion

For guests

Nutrition

High in proteinLow carbohydrateAnti-inflammatory

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Chicken breast 4 butterflied breasts 700 g
Fig 240 g
Goat’s cheese 160 g
Spinach 120 g
Thyme 3 g
Garlic 3 g
Extra virgin olive oil 30 ml
Salt Approx. ¾ level tsp of fine salt 5 g
Black pepper 1 g

0 selected ingredients

Let’s get cooking

Method

Sauté the spinach and chopped garlic in 10 ml oil for 2–3 minutes; drain and cool. Mix with chopped figs, cheese and thyme.
Season the chicken with salt and pepper, divide the filling between the breasts, leaving a clear border, then roll and tie with kitchen string. Put any filling that will not fit in a small dish to bake beside the chicken.
Preheat the oven to 190°C. Brown the rolls in the remaining 20 ml oil for 5–6 minutes, then bake for about 18–22 minutes, until both the chicken and the centre of the filling reach 74°C.
Rest for 5 minutes, remove the string and slice. Serve any separately baked filling alongside.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.