Stuffed Chicken Breasts

By courtneyepowell

Ingredients

• 1 1/2 pounds thinly sliced chicken breast halves
• 1/3 cup crumbled blue cheese
• 1/3 cup chopped dried mission figs
• 1/4 cup shelled pistachios, chopped
• 1/4 teaspoon each salt and pepper
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• Salad greens (optional)

Preparation

Step 1

1. Spread chicken onto a large cutting board. In a medium bowl, stir together blue cheese, dried figs and pistachios.

2. Spoon 1 to 2 tablespoons filling onto center of each piece of chicken, compacting slightly. Roll chicken around filling to enclose completely. Secure with a toothpick.

3. Season chicken with salt and pepper. Heat butter and oil in a large, lidded stainless skillet over medium-high heat. Add chicken and cook 4 minutes without turning. Carefully flip over and cook, covered, an additional 4 to 5 minutes, until internal temperature registers 165 degrees F.

4. Remove chicken to a clean cutting board and remove toothpicks. Slice on a slight diagonal and serve with salad greens, if desired.