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Stuffed Chicken with Marsala, Figs, and Goat Cheese Recipe

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 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

Showing 1-7 of 7

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  • on November 07, 2007

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    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.

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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.

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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.

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  • on September 08, 2005

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    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.

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  • on August 16, 2005

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    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.

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  • on August 16, 2005

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    This is the first Emeril recipe I have ever tried. I did not like this recipe at all. The orange zest made it taste weird. I think I'll try the suggestion above to use spinach and almonds. No orange zest however.

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  • on August 14, 2005

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    This recipe looks simply delicious but I have a question. On the TV program Emeril said this recipe called for CLOVE, whereas the website recipe indicates NUTMEG. I imagine either would work, but can Food TV staff clarify which is the intended spice? Thanks! :

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