Heat your oven to 180F/200C. Take your chicken breasts and make a slice down one side to make a pocket. Do not slice all the way through, be gentle. Make as big a pocket as you can without slicing all the way through. Open each pocket up a little and season inside.
Cut your figs in half and stuff two halves into each pocket. If this seems too much, cut the figs into quarters and then just use two quarters instead. Then push in a slice of Mozzarella. Pull the pocket back as closed as you can.
Lay a slice of ham out and lay a chicken breast horizontally at one end and roll the breast up in the ham, enclosing the filling and making sure that as much of the cut pocket is sealed within the ham. Repeat with the second breast.
Season again and place on a baking tray and bake for 20 – 25 minutes until nicely cooked through. Serve with your choice of accompaniment.
2 thoughts on “Chicken Stuffed with Figs & Mozzarella”
Nancy
Anneli – great recipe – had the ingredients and didn’t know what to do and found the chicken, mozzarella and figs – I wrapped mine in parma ham. Had leftovers in a sandwich – delicious.
Anneli – great recipe – had the ingredients and didn’t know what to do and found the chicken, mozzarella and figs – I wrapped mine in parma ham. Had leftovers in a sandwich – delicious.
Thanks so much Nancy! It’s always good to hear back from people who make my recipes and I am delighted that you enjoyed this one!