Fig and Brie Stuffed Chicken
  • 4 chicken breasts (about 1 pound total)
  • Salt and pepper
  • 1 cup chopped figs (from about 4-6 figs), plus more for garnish
  • 3 ounces brie, thinly sliced into 8 slices
  1. Preheat the oven to 400F. Season the chicken with salt and pepper. Slice each chicken breast lengthwise in the center to create a pouch, careful not to cut all the way through. Stuff with ¼ of the fig mixture and 1 slice of brie. Secure closed with a toothpick. Bake for 25 minutes and flip. Bake for another 15 minutes, or until cooked through. Flip back over, top each chicken breast with additional slice of brie, and bake for another few minutes to melt. Remove from the oven. If any brie has melted out, spoon it over the chicken. Garnish with additional chopped and/or sliced figs. Remove the toothpick and serve immediately.
Recipe by Katherine Martinelli at