Chicken breasts stuffed with fig jam and San Simón cheese. Recipe

For a little misunderstanding I recently came across filleted chicken breasts instead of whole pieces, so I had to change the recipe I had planned. The fridge was my inspiration for these breasts stuffed with fig jam and San Simón cheese; the figs and this delicious Galician cheese had already proven to combine wonderfully.

The recipe is very simple and can also be prepared with boneless chicken fillets or directly with whole peghugas, which we can open as if they were a book to fill them better. With these fillets we could make rolls or roll them with kitchen thread, but I preferred to leave them as if they were a chicken sandwich, with a simple sauce.


For 2 persons
  • Chicken breast fillets 4
  • Fig or other fruit jam 40 ml
  • Cheese San Simón Da Costa 50 g
  • Minced garlic clove 1
  • Red wine or port wine 50 ml
  • Liquid cream for cooking 200 g
  • Dijon mustard 5 ml
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make chicken breasts stuffed with fig jam and San Simón cheese

Difficulty: easy
  • Total time 50 m
  • Elaboration 10 m
  • Cooking 40 m

Preheat the oven to 200ºC. If we start with already filleted breasts, try to match them to form a more or less uniform "sandwich". Remove the possible remains of fat and place on a kitchen board, cover with plastic wrap and soften a little with a hammer or a rolling pin, to make them thinner and more extended.

Lightly season two fillets and spread a layer of jam, without reaching the edges. Grate San Simón cheese on top and cover with your chicken pairs. Also season on the outside.

Heat a little oil in a nonstick skillet and brown the chicken over high heat. Turn over after a few minutes, carefully and with skill using a good spatula so that they do not come apart. Nothing happens if the filling comes out a little.

When they are golden brown, transfer to a suitable source and bake until the inside is done. If they are very thin breasts and we want to save on baking, we can cook them longer in the pan, covering it and lowering the heat. We must ensure that they are not raw inside.

Keep the pan on fire, reducing the temperature, and add the minced garlic clove, leaving it to brown very slightly. Add the wine and let it boil evaporating the alcohol. Scrape the pan well with the spatula to remove all the juices left by the chicken.

Add the cream and mustard and cook over low heat until it reduces slightly and thickens. Add the breasts to the pan or serve them directly on the plates with the sauce on top.

What to accompany stuffed chicken breasts

The chicken combines well with almost anything, although in this case of breasts stuffed with fig jam and cheese I would bet on a neutral garnish. Cooked potatoes or mashed rice or couscous are good options to take advantage of the sauce. We can also serve a plate of salad or vegetables separately and simply accompany the chicken with good bread.

Tags:  Fish Vegetables And Legumes Meats And Birds 

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