A match made in heaven

Blue cheese and fresh figs make a delicious appetizer.  When the figs are in season I usually keep them in the fridge with a wedge of blue cheese.  Just slice the fig in half long ways and place a chunk of cheese on top for a tasty treat.  With this combination in mind, I recently created this yummy chicken.

Chicken with blue cheese & figs,
cauliflower rice, & sautéed zucchini

Chicken with Blue Cheese & Fresh Figs

4 boneless chicken breasts
olive oil
salt
pepper
flour
1 tsp. fresh thyme leaves
1 tsp. fresh rosemary, chopped
2 oz. blue cheese
½ cup wine (red is preferred but white will work fine)
½ cup chicken broth
6-8 figs, each cut into 4-6 pieces
1 garlic clove, chopped
1 Tbs. honey

Mix rosemary and thyme and set aside.

Place chicken between two pieces of wax paper and pound out to ½” thickness using the flat side of a meat mallet.  If chicken is large, you can cut in half horizontally and then pound lightly to get uniform thickness.

Add enough olive oil to lightly cover bottom of frying pan and heat on medium high heat.

Sprinkle salt and pepper on both sides of chicken then dredge in flour.

Using tongs, add chicken to hot oil in pan and cook 4 min on one side. Flip chicken to cook other side 3-4 minutes more.  (Add more olive oil if pan is dry.)  Sprinkle chicken with half of herb mixture and flip over to quickly sear.  Turn back over and add a slice of blue cheese to each chicken breast. Remove from pan and place in 200 degree oven or cover with large lid to keep warm while making pan sauce.

Add wine to pan and scrape up browned bits.  Add broth, figs, garlic and remaining herbs and cook 1-2 minutes.  Add honey and cook 1 minute or until sauce is thick.

Pour fig sauce over blue cheese covered chicken and serve.