Ingredients

The following ingredients have 4 Servings
  • 1 Tbsp. butter (melted)
  • Salt & pepper
  • 4 dried figs or 3 Tbsp. fig spread
  • 3 oz. goat cheese (crumbled)
  • 1 ½ tsp. finely chopped fresh rosemary
  • 4 medium chicken breasts
  • 3 c. chopped Brussels sprouts
  • 1 white onion
  • 1 Tbsp. honey
  • 5 strips bacon
  • 2 Tbsp. olive oil

Instruction

  • Tenderize chicken slightly. Make a slit in the chicken, making sure it is in the center and does not cut the breat completely in half.
  • Chop dried figs into small pieces. In small bowl, combine fig pieces, finely chopped rosemary, and goat cheese.
  • Divide into four portions and stuff each breast with a scoop.
  • Grease pan with spray or butter. Place stuffed chicken in pan. Drizzle melted butter on top along with a sprinkle of chopped rosemary.
  • Bake at 350 degrees for 30 minutes.
  • Chop bacon into 1 inch pieces and set aside. Chop Brussels sprouts into thirds, making sure they are on the thinner side. Chop onion into 1/2 inch thin strips.
  • Grease a baking sheet or bar pan with a drizzle of olive oil. Place veggies and bacon in the pan, drizzling 2 Tbsp olive oil on top, along with honey. Toss with hands.
  • Bake in oven at 400 degrees for 30-35 minutes (for veggies on the crispier side), making sure to stir two to three times.
  • Serve the chicken breast with a side of Brussels sprouts.