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Stilton Crusted Chicken Breasts with Balsamic Fig Butter
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| Fig Butter | |
| 2 cups | chopped fresh figs |
| 1 cup | chopped dried figs |
| 1/4 cup | finely chopped onion |
| 1/2 tsp | cracked black pepper corns |
| 1/4 tsp | salt |
| 1/4 cup | granulated sugar |
| 1/4 cup | white balsamic vinegar |
| Chicken | |
| 2 oz (60 g) | crumbled Stilton |
| 1 cup | coarse fresh bread crumbs |
| Pepper | |
| 4 | boneless skinless chicken breasts |
Fig butter
1. Combine figs, onion, peppercorns, salt and 1/2 cup water for fresh figs or 2 cups water for dried figs. Bring to a boil. Cover and simmer for 30 minutes. Stir in vinegar and sugar. Mash and stir until jam. Can be refridgerated for 2 weeks. Reheat to serve.
2. For chicken- preheat oven to 375F. Line baking sheet with parchment paper.
3. Combine Stilton, bread crumbs and papper in bowl. Toss to combine, adding water if neccessary to help clump. Place chicken on baking sheet and press crumb mixture on top.
4. Bake for 25 minutes and serve with warmed fig butter.
Serve with Zenato Ripassa Valpolicella Superiore
Or
Fresh Gewurztraminer/Riesling VQA
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