Uses: Le Creuset 2-Quart Enameled Cast-Iron Heart Oven
2 Tbsp soft goat cheese, room temperature
2 dried figs, finely chopped (about 2 Tbsp)
1 tsp fresh thyme, chopped
1/8 tsp salt
1/8 tsp freshly ground black pepper
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 Tbsp olive oil, divided
6 oz baby Yukon gold or fingerling potatoes, halved
1/2 medium fennel bulb, trimmed, cored & thinly sliced
1 shallot, thinly sliced
1 Tbsp fig jam
Preheat the oven to 375°F.
To prepare the filling, stir together goat cheese, chopped figs, thyme, salt, and pepper in a small bowl.
To prepare the chicken, slide a sharp boning or paring knife into the thickest end of each chicken breast. Gently work the knife left and right, creating a pocket about 3" deep by 1" wide (slightly more or less depending on the size of breast). Using your fingers, pack each pocket with half of the goat cheese mixture. Gently press the opening closed. Season chicken with salt and pepper.
Heat 1 Tbsp olive oil in the Le Creuset heart oven over medium heat. Add the chicken breasts one at a time and cook 2 to 3 minutes per side, or until golden brown. Transfer to a plate and set aside.
Meanwhile, heat the remaining 1 Tbsp olive oil in the heart oven over medium heat. When the oil is hot, add the potatoes and toss to coat. Using tongs, arrange the potatoes so the cut sides are down. Sprinkle the fennel slices and shallot over the top; season with salt and pepper.
Place the fig jam in a small dish, then microwave on high for about 10 seconds or until warm. Arrange chicken breasts on top of the vegetables; brush with the fig jam. Place the heart oven, uncovered, in the oven and bake for 20 minutes, or until potatoes are tender and chicken is cooked through.
QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.