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

Name: Fig-and Manchego-stuffed Chicken Breasts With Port Wine Pan Sauce Recipe
Total time: 480 min
Yield: 4
Cuisine: Spanish

Recipe By Serious Eats

An easy stovetop fig jam joins nutty manchego cheese as the filling for simple, but elegant, chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.

4.7

17 Rating -

Rate

Non Vegdiet

8hr total

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

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

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

Nutrition
value

479

calories per serving

23 g Fat16 g Protein51 g Carbs6 g FiberOther

Current Totals

Fat
23g
Protein
16g
Carbs
51g
Fiber
6g

MacroNutrients

Carbs
51g
Protein
16g
Fiber
6g

Fats

Fat
23g

Vitamins & Minerals

Calcium
317mg
Iron
3mg
Vitamin A
33mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
3mg
Vitamin B6
< 1mg
Vitamin B9
73mcg
Vitamin B12
< 1mcg
Vitamin C
20mg
Vitamin E
2mg
Copper
< 1mcg
Magnesium
53mg
Manganese
< 1mg
Phosphorus
237mg
Selenium
17mcg
Zinc
2mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe By Serious Eats