Fig-And Manchego-Stuffed Chicken Breasts With Port Wine Pan Sauce Recipe
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
8hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients 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
value
479
calories per serving
23 g Fat16 g Protein51 g Carbs6 g FiberOther
Current Totals
- Fat23g
- Protein16g
- Carbs51g
- Fiber6g
MacroNutrients
- Carbs51g
- Protein16g
- Fiber6g
Fats
- Fat23g
Vitamins & Minerals
- Calcium317mg
- Iron3mg
- Vitamin A33mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B973mcg
- Vitamin B12< 1mcg
- Vitamin C20mg
- Vitamin E2mg
- Copper< 1mcg
- Magnesium53mg
- Manganese< 1mg
- Phosphorus237mg
- Selenium17mcg
- Zinc2mg
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