Figs on Feta, filled with goat cheese

Fig challenge 2.0

A new bag of figs showed up on my porch today. While they were joined with a new approach on a chicken breast dinner, they were clearly the stars.

In an oiled glass baking dish, a small, square slice of feta was laid down, about 1/4″ thick. On top of this went a fig (top removed) that had been partially quartered so it opened like a flower. Into that went a scoop of basil goat cheese. This was topped with a finely minced fresh thyme and some finely minced pecan. Balsamic vinegar was then drizzled on top. This baked in a 400° oven for the time it took to cook the chicken, between 10 and 15 minutes. The baked dates were lightly drizzled with some orange blossom honey.

It was a wonderful side. Five star in any restaurant.

The chicken was scored, seasoned with salt and pepper and coated with almond flour. It was pan-seared with butter in a medium high heat initially, flat side down for a couple minutes, then scored side down as olive oil was added with minced garlic, then soy sauce and some thyme. This was then flipped over again and covered to finish until the chicken was 165°.

The result was plated with the figs and a side of quick pickled cucumbers.

The chicken was very good, nice and moist. Lots of flavor. I’ll work on making this better in the future (I’m trying to cook more with chicken breasts than with thighs).

But oh…those figs! That is what tonight is about. And they were perfect.

Thank you Portrait Painter for the figs!