Description
Tender chicken breasts are filled with creamy Brie and a hint of smoky bacon, then baked with fig preserves and pecans for a sweet-savory finish. Finished with a drizzle of balsamic glaze, this is an easy yet polished dinner for two.
Ingredients
2 boneless, skinless chicken breasts (about 1 1/4 to 1 1/2 pounds total)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
2 ounces Brie, sliced (rind on is fine)
2 - 3 slices of bacon, cooked until crisp and finely chopped
2 tablespoons fig preserves
2 tablespoons pecan chips or chopped pecans
1/2 teaspoon chopped fresh rosemary (or a small pinch of dried rosemary), optional
1 to 2 tablespoons balsamic glaze, for finishing
Instructions
- Using a sharp knife, cut a pocket into the thickest part of each chicken breast, being careful not to slice all the way through. Season both sides of the chicken with salt and pepper. Let them sit at room temperature for about 30 minutes.
- Preheat the oven to 350°F and lightly coat an 8×8 baking dish with cooking spray.
- Heat a large skillet over medium-high heat and add the olive oil. Once shimmering, sear the chicken for about 2 minutes per side, just until lightly browned.
- Transfer the chicken to the baking dish. Carefully, stuff each pocket with sliced Brie and chopped bacon, using tongs if needed. Secure with a toothpick if the pocket is very full.
- Spoon fig preserves over each breast, then sprinkle with pecans. Sprinkle with rosemary, if using.
- Bake for 25–30 minutes, checking at 25 minutes, until the internal temperature reaches 165°F (74°C)
- Drizzle with balsamic glaze just before serving.
Notes
Taking the chicken out 30 minutes before preparing and seasoning it allows the flavors to soak in, resulting in a juicier, more flavorful dish.
Opt for good-sized chicken breasts so you can cut a nice, deep pocket in the thickest part to hold all that delicious stuffing. When slicing, be careful not to cut all the way through!
The combination of bacon, Brie, and preserves creates a beautiful balance of savory, creamy, and sweet flavors. Pair this dish with garlic mashed potatoes, rice pilaf, or a light green vegetable, such as roasted lemon-parmesan asparagus or sautéed green beans.
You can stuff the chicken breasts up to 24 hours in advance and refrigerate them. Bring them to room temperature before searing and baking for even cooking. Add the preserves and pecan chips right before baking.
Want to make your own balsamic glaze? Check out this easy recipe [insert link if applicable].
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat at 350°F (176°C) for 10-15 minutes to maintain texture and flavor.
To freeze, let the chicken cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 2-3 months. Thaw in the fridge overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 - 35 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American