| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 1 serving |
| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 1 serving |
Ingredients
- 1 chicken breast
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil, divided
- 1 small link pork sausage, casing removed
- 1/2 cup roughly sliced mixed mushrooms
- 1/4 cup halved figs
- 1/8 cup honey or maple syrup
- Truffle oil, to taste
Instructions
- Preheat the oven to 350 degrees F.
- Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste.
- In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the sausage. Break up the sausage and cook until browned. Remove the sausage from the pan to a bowl. Add the mushrooms to the hot pan, season with salt, to taste and saute until soft. When soft, add the figs and saute for 2 to 3 minutes. Season with salt and pepper to taste, then remove from heat and cool. Add the sausage back into the pan and stir the mixture until combined.
- Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string or secure with toothpicks.
- Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven and pour off the grease from the pan. Brush the chicken with honey or maple syrup and truffle oil and serve.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 762 |
| Total Fat | 39 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 66 g |
| Cholesterol | 212 mg |
| Sodium | 1003 mg |
| Serving Size | 1 of 1 servings |
| Calories | 762 |
| Total Fat | 39 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 31 g |
| Protein | 66 g |
| Cholesterol | 212 mg |
| Sodium | 1003 mg |
Reviews
Substituted my fig preserves for the figs and it was just enough sweet. The preserves made the chicken very moist. Left off the Honey/Maple syrup topping. Didn’t need it.
I didn’t care for this recipe. It was too sweet and I guess I’m not a fig person. Didn’t care for the flavor of the figs or the crunchiness of the seeds. If I was to ever make this again I would probably substitute some golden raisins or chopped apples for the figs.
Yes!! I love recipes that have ingredients that I’ve never tried cooking with. This meal was so good and fun to make. I’m a cheapo so I used olive seed oil and only had already cooked sausage, so I chopped it up and put with the fig and shrooms, slapped it on top of the chicken with some gruyere cheese and it ROCKED.
This meal is very good. Never thought figs would go well with much, but the heating of the figs with the mushrooms brought out a wonderful flavor. My wife hates figs, but still ate this wonderful dish. Food Network, you should prepare this meal so you can represent this as it is good and should stay on your website. It is in my recipe binder.