2 boneless, skinless, full chicken breasts
Kosher salt and fresh cracked pepper
1/2 cup of cubed brie cheese
4 figs chopped plus extra for garnish
4-6 slices of prosciutto
1 tsp of olive oil
1/4 cup white wine
1/4 cup chicken broth
1/2 cup heirloom grape tomatoes cut in half
Chopped fresh parsley for garnish
Balsamic glaze (store bought)
Preheat oven to 350 degrees. Season chicken breasts with salt and pepper. Cut a line through the length of the chicken being careful not to cut completely through and create a pocket for the stuffing. Try to make sure the pocket is long enough and wide enough so that when the chicken is sliced, each piece has filling. You can also butterfly the chicken and place the filling inside and then close it up.
Stuff each hole with the Brie cheese and diced fig. Wrap 2-3 sliced of prosciutto around the chicken breasts. You can secure with a toothpick if you need but I did not find it necessary.
Place the halved heirloom tomatoes and any extra figs cut in half around the chicken for color. Drizzle the figs and tomatoes with the olive oil, white wine and chicken broth.
Cook for 30-40 minutes until chicken is at a temperature of 165 or until done. Drizzle balsamic glaze before serving and topped with fresh chopped parsley.