Tender, juicy chicken breasts are stuffed with a creamy mixture of tangy goat cheese, sweet figs, and aromatic thyme. The Premium Balsamic reduction drizzled over the top enhances the savory flavors with its sweet and tart profile, balancing the richness of the cheese and the depth of the figs. The result is a sophisticated and savory main course with a harmonious blend of sweet, tangy, and herby notes.

I N G R E D I E N T S :

• 4 boneless, skinless chicken breasts
• 1/2 cup Rocky Mountain Olive Oil Premium Dark Balsamic Vinegar or Black Mission Fig Dark Balsamic Vinegar
• 1/2 cup dried figs, chopped
• 4 oz goat cheese, crumbled
• 2 tablespoons Rocky Mountain Olive Oil Thyme Infused Olive Oil
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• salt and pepper to taste

I N S T R U C T I O N S :

1. Preheat oven to 375°F (190°C).
2. In a small saucepan, reduce Premium Balsamic Vinegar by half over medium heat. Stir in figs and cook for another 5 minutes until figs are soft.
3. In a bowl, mix goat cheese, minced garlic, thyme, salt, and pepper.
4. Carefully cut a pocket into each chicken breast and stuff with the goat cheese mixture.
5. Heat Thyme Olive Oil in a skillet over medium-high heat. Sear chicken breasts on both sides until golden brown.
6. Transfer chicken to a baking dish, spoon balsamic fig reduction over the top, and bake for 20-25 minutes or until cooked through.