Stuffed Chicken with Marsala, Figs, and Goat Cheese

Emeril Lagasse

Recipe courtesy Gina Garrene, San Diego, CA

Show: Emeril LiveEpisode: Emeril's Italian Contest

Rated 4 stars out of 5
  • Rate This Recipe
  • Read 7 Reviews
Total Time:
48 min
Prep
30 min
Cook
18 min
Yield:
6 servings
Level:
Intermediate
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5 ounces goat cheese

1/2 cup dried Mission figs, diced

1/2 teaspoon orange zest

1/8 teaspoon ground nutmeg

6 boneless, skinless chicken breasts

Salt and pepper

3 tablespoons olive oil

1/2 cup sweet Marsala wine

1/2 cup chicken stock

1 tablespoon butter

2 tablespoon cornstarch mixed with 1/4 cup water, optional

Polenta, recipe follows

Directions

In a small bowl mix together the goat cheese, 1/4 cup of the figs, orange zest, and nutmeg. Set aside.

Make a pocket in each chicken breast by pressing flat down on the breast with the palm of your hand and making an incision in the thickest part of the breast, carefully pivoting the knife to create a deep pocket, keeping the other side of the breast intact. Stuff each breast with the cheese mixture. Secure with toothpicks if needed.

Lightly season the outside of the breast with salt and pepper. Heat the oil in large skillet. Brown the chicken on both sides, about 6 to 7 minutes. Remove the chicken from the pan.

Deglaze the pan with the Marsala wine. Add the chicken stock, butter, and remaining figs. Season with salt and pepper, to taste. If desired, slightly thicken the sauce with the corn starch and water mixture. Return the chicken to the pan, cover, and simmer until the thickest part of the chicken reaches 160 degrees F, about 5 to 7 minutes. Remove from pan and slice each breast crosswise. Serve with the polenta. Spoon sauce over the chicken.

Polenta:

  • 1 1/2 cups chicken stock
  • 1 1/2 cups milk
  • 1 1/2 cups half-and-half
  • Salt and pepper
  • 1 1/2 cups cornmeal
  • 4 ounces goat cheese
  • 1/2 cup finely Parmesan
  • 3 tablespoons butter

In a medium saucepan, bring stock, milk, and half-and-half to a boil. Season with salt and pepper. Whisk in the cornmeal. Keep whisking until the mixture thickens, about 3 minutes. Turn off the heat and whisk in the cheeses and butter. Serve immediately.

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Newest Ratings and Reviews

Read all 7 reviews

  • on November 07, 2007

    Flag

    This is such a nice dish to make for guests. Makes a great impression on the plate and the taste buds. I substituted cous cous for the polenta - lighter but just as tasty.

    people found this review Helpful.
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  • on February 21, 2006

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    This recipe was extremely easy to make and it is delicious. My husband and I enjoyed it so much. I made plain couscous cooked in chicken broth instead of the polenta and it worked really well. The only thing I would do differently is double the sauce. I will definitely make this recipe again and again.

    people found this review Helpful.
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  • on September 13, 2005

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    Fantastic recipe. Very rich and creamy. I did modify the polenta with parmesan cheese instead of the goat cheese.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
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