I found a box of Sun Maid California Figs on my pantry and decided to use it in one of my dishes. Honestly, I haven’t used figs yet, and I have no idea what they taste like. I’m thinking they taste like raisins…anyway, I’ll give it a shot. I found a recipe online for Stuffed Chicken and decided that this budget-friendly recipe will be perfect for dinner tonight.
Looking for a Budget-Friendly Recipe
I admit, sometimes I don’t stick to my meal plan. Especially when I get bored and start re-organizing the pantry and see some ingredients that are soon to expire or we haven’t tried before. Now I wonder where we got those stuff. Must be gifts or giveaways… I really don’t remember LOL!
Anyway, searching for a budget-friendly recipe is easy nowadays. All you have to do is search the internet and choose from a variety of recipes.
If you have no idea what to cook, you can go to https://myfridgefood.com, just type in what ingredients you have on hand, and filter according to recipes. I actually use MyFridgeFood to help me in meal planning. SuperCook is another website that you can use to help you choose recipes based on your ingredients.
Since this is the first time I’ve used figs in cooking, and I’ve never tasted them, I was a bit nervous. Well, most of my experimental dishes still tasted good so I guess there was no need to worry. We’ll find out later.
So I served up dinner and got the usual “what’s this?” I just answered, “just try it then let me know how it is.” As always, my eldest son would always take the first bite and the younger ones would follow.
He had this smile on his face and just started wolfing down bite after bite, which means it was a success! Okay, so everyone forgot about the ingredients. Again, another success!
Here’s the recipe for Stuffed Chicken with Figs and Cheese. I hope you’ll love it, too! Don’t forget to share with your friends and leave us a comment once you’ve tried it.
(Recipe from valleyfig.com)
Stuffed Chicken With Figs And Cheese
- 8 oz cream cheese, softened
- 4 oz goat cheese, softened
- 1 cup Sun-Maid California Figs stems removed, minced
- 2 tsp minced fresh thyme leaves
- 6-8 oz each boneless skinless chicken breasts, trimmed
- 3/4 cup mayonnaise
- 2 tbsp Dijon mustard
- 2 tsp fresh lemon juice
- 3 cups fresh bread crumbs optional
- 2 tsp unsalted butter melted
- lemon wedges for serving
- Adjust oven rack to middle position and heat oven to 425 degrees. Stir cream cheese, goat cheese, dried figs, thyme, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper together until smooth.
- Pound chicken to even 1/4-inch thickness. Pat dry with paper towels, then season with salt and pepper. Following photos, mound 1/4 cup of cream cheese filling at wider end of chicken, form cheese into log, and then roll chicken up. (You will have some leftover filling.)
- Arrange chicken rolls, seam-side down, about 1/2 inch apart in 13- by 9-inch baking dish coated lightly with vegetable oil spray.
- Mix any remaining cream cheese filling with mayonnaise, mustard, and lemon juice, then brush mixture over tops and sides of chicken. Toss breadcrumbs with butter, then press onto tops and sides of chicken rolls.
- Bake until breadcrumbs are golden and very center of chicken rolls registers 160 degrees on instant-read thermometer, about 30 minutes. Serve with lemon wedges.