Fig-And Manchego-Stuffed Chicken Breasts With Port Wine Pan Sauce Recipe

Ingredients For Fig-And Manchego-Stuffed Chicken Breasts With Port Wine Pan Sauce Recipe

• For the fig jam
• 1 pound Ripe figs, washed, stems discarded, flesh finely chopped
• 0.25 cup Fresh juice from 2 to 3 lemons
• 1 teaspoon Finely grated lemon zest
• 0.75 cup Sugar
• 1 teaspoon Honey
• 1 teaspoon Balsamic vinegar
• Kosher Salt And Freshly Ground Black Pepper
• For the chicken
• 4 Boneless, Skinless Chicken Breast Halves
• 6 ounce Shredded manchego cheese
• For The Sauce
• 1.5 tablespoon Olive oil
• 1 Clove Minced Garlic
• 0.33000000000000007 cup Tawny port
• 0.5 cup Homemade or store bought low sodium chicken stock
• 1 teaspoon Whole grain mustard