Stuffed Chicken with Marsala, Figs, and Goat Cheese

Recipe courtesy Gina Garrene, San Diego, CA

Show: Emeril LiveEpisode: Emeril's Italian Contest

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
18 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 18 min
Total:: 48 min

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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

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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Comments & Reviews

recipe Stuffed Chicken with Marsala, Figs, and Goat Cheese
Alyson Longmont, CO 11-07-2007
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Easy & Elegant
Rated: 5 stars out of 5

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.Read more
recipe Stuffed Chicken with Marsala, Figs, and Goat Cheese
SHEILA Conway, SC 02-21-2006
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Fabulous!
Rated: 5 stars out of 5

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.Read more
recipe Stuffed Chicken with Marsala, Figs, and Goat Cheese
Bryan Jacksonville, FL 09-13-2005
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Rich, inventive dish
Rated: 4 stars out of 5

Fantastic recipe. Very rich and creamy. I did modify the polenta with parmesan cheese instead of the goat cheese.
recipe Stuffed Chicken with Marsala, Figs, and Goat Cheese
Kellie Denver, CO 09-08-2005
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Chicken with flare
Rated: 5 stars out of 5

This recipe is wonderful. It truely makes everyday chicken more flavorful. The figs and goat cheese combine to compliment... eachother's flavors...a lilttle bit tangy and sweet.Read more
recipe Stuffed Chicken with Marsala, Figs, and Goat Cheese
CHUCK Frederick, MD 08-27-2005
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good, but I thought it could be better
Rated: 4 stars out of 5

I found that I thought the stuffing could use some garlic and some sautee'd onions, perhaps
recipe Stuffed Chicken with Marsala, Figs, and Goat Cheese
beth san francisco, CA 08-16-2005
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Excellent
Rated: 5 stars out of 5

Delicious! I didn't have goat cheese, so I used cream cheese, and it worked well. I was surprised the cream cheese didn't... ooze out while it was cooking. I served it over the polenta which I loved, but my kids are not too keen on it. I will definitely make this again, but next time with mashed potatoes for the family.Read more