It’s already the end of the fig season in our garden. We lucked out this year and gathered so many baskets of delicious figs. One of the best ways to extend the life of quality fruits is to preserve them, so with the last batch, I decided to make fig chutney.
The chutney is very versatile, and I’ve used it in quite a few dishes. Today I paired it with stuffed chicken rolls. I marinated chicken breasts with Bourbon Barrel Kentuckyaki sauce and stuffed them with goat cheese. All you need is to bake the stuffed chicken for about 30 minutes, then cut it into rolls. I served the white meat with fig chutney that I flavored with Kentuckyaki sauce as well. Here’s to a flavorful meal!
1. Info for Cheese Chicken Rolls with Fig Chutney
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 6
- Calories: unavailable
2. Ingredients for Cheese Chicken Rolls with Fig Chutney
- 2 cups fresh figs, peeled and coarsely chopped
- juice of 1 lemon
- 2 tablespoons Bourbon smoked sugar
- 1 cup Bourbon Barrel Kentuckyaki sauce
- 1 dried red chile
- ½ red onion, chopped
- ¼ cup olive oil
- 1-½ teaspoons salt
- 4 chicken breast halves, boneless and skinless
- ½ teaspoon cayenne pepper, to taste
- 1 teaspoon baking powder
- 2 teaspoons papaya paste (see tips)
- 8 ounces goat cheese, diced
- 2 teaspoons black peppercorns, freshly ground
- The day before… Pour the Kentuckyaki sauce into a small pan, bring to a boil and reduce (uncovered) the liquid to about 4 tablespoons.
- In a saucepan, heat 1 tablespoon olive oil. Add the red onions and dried red chile. Cook until translucent and softened. Add the figs, lemon juice, smoked sugar, 2 tablespoons reduced Kentuckyaki sauce and 1/3 cup water. Let simmer for about 10-15 minutes. Stir occasionally. Remove and discard the whole red chile. Set aside.
- Remove the fat around the bottom of the breasts if there is any. Wash the chicken breasts and pat them dry using paper towels.
- Rub the chicken with cayenne pepper, baking powder, papaya paste and black pepper. Rub evenly. Place the chicken in a large bowl or a sealable zip-top bag. Add the remaining Kentuckyaki and 2 tablespoon olive oil. Make sure the mixture penetrates and coats the chicken. Marinate in the refrigerator overnight. The next day. Preheat the oven to 375°F. Remove the chicken 15 minutes before cooking to bring it back to room temperature.
- Place one chicken breast on a cutting board. Drizzle with a little of olive oil and season with salt. Spread about 1 tablespoon diced goat cheese evenly over the chicken. Carefully roll up the chicken breast tightly. Using 2 pieces of twine, secure the stuffed chicken roll. Repeat with the remaining chicken breasts. Season the outer surface of each roll with more salt and pepper. Place a small rack in the bottom of a baking dish and place the goat cheese stuffed chicken pieces. Loosely cover the dish with a sheet of aluminum foil and place in the oven for 30 minutes. Open the oven and remove the aluminum foil. Spoon the fig chutney oven the chicken and continue baking for another 5 minutes. At the end, you could broil for about 2 minutes to get a nice golden top. Allow the chicken to rest for at least 10 minutes before slicing. Snip and discard the twine. Slice each piece into 4-5 pieces. Spoon more fig chutney over the chicken rolls. Garnish with sweet basil. I served the stuffed chicken rolls with steamed basmati rice on the side. Bon appétit!