I do a lot of my cooking on the fly and without a recipe. You know you’ve come across a keeper when your husband raves about the meal for weeks to everyone you know, and begs you to write down the recipe so it won’t be forgotten. I promised I wouldn’t forget, but he brought up the very valid point that we don’t have his Baba’s recipe for perogies because she never really wrote it down either.
So here I am, recording the steps I took to make Chicken Breasts with Fig Compote and Goats Cheese that he raved so much about. And a recipe is born by chance.
Chicken Breasts with Fig Compote and Goats Cheese
Makes 2 servings
½ cup white wine
Approx. 2 tbsp balsamic vinegar
2 cloves garlic, diced
Fresh Parsley, Basil & Oregano (chopped)
Salt & Pepper
Begin by marinating the chicken breasts in white wine, diced garlic, chopped herbs and balsamic vinegar (Fig balsamic if you have it). Add salt and pepper. Set aside.
Preheat the oven to 375 fahrenheit.
Chop the dried figs and dice the shallots. Place in a small pot on the stove and add ¼ cup white wine, ¼ cup water and quince paste. Turn heat on high, let boil and then reduce to min temp. Simmer until figs are soft and most of the liquid has evaporated. Note: Watch how quickly the liquid is evaporating and feel free to add more white wine as you go along to get the desired consistency.
While figs are simmering, drizzle olive oil in a pan and turn to high heat. Once the pan and oil is nice and hot, remove chicken breasts from the marinade and sear “skin” side down first. Searing meat on a high heat locks in the moisture and keeps the meat juicy and tender. Once brown and crispy, sear the other side. Remove from frying pan and place on baking sheet “skin” side up. Place chicken breasts in oven for approx. 30 minutes (depends on size of the breasts!). Once the chicken is cooked through, remove from oven.
Turn your attention back to the fig sauce. Add salt and pepper. I used a potato masher to really break up the fig pieces and make the sauce thick. Remove from heat.
Spoon the fig compote on the cooked chicken breasts and crumble goats cheese on top of the fig sauce – be generous! Turn broiler on and place back in oven for a few minutes so the goats cheese melts and browns a bit too.