Cheese Chicken Rolls with Fig Chutney

It's already the end of the fig season in our garden. We lucked out this year and gathered so many baskets of delicious figs. One of the best ways to extend the life of quality fruits is to preserve them, so with the last batch, I decided to make fig chutney.

The chutney is very versatile, and I’ve used it in quite a few dishes. Today I paired it with stuffed chicken rolls. I marinated chicken breasts with Bourbon Barrel Kentuckyaki sauce and stuffed them with goat cheese. All you need is to bake the stuffed chicken for about 30 minutes, then cut it into rolls. I served the white meat with fig chutney that I flavored with Kentuckyaki sauce as well. Here's to a flavorful meal!

Olive Tapenade Chicken Rolls

Olive tapenade is extremely versatile and can be used as a spread or filling in many different dishes. You can also use it in place of more traditional party dips such as hummus, guacamole, salsa or roasted bell pepper spread. In this recipe, I added goat cheese to the tapenade and used the mixture as a filling for chicken rolls. I served the dish with a mildly sweet carrot purée that makes an excellent foil to the savory flavor of the tapenade.

If it's not part of your culinary repertoire yet, you should definitely learn to prepare tapenade. It will open up a whole new world of easy to prepare, delectable dishes.

Mushroom and Cheese Stuffed Chicken Breast

Mushroom and cheese stuffed chicken breast is a quick and easy chicken recipe for dinner. I used goat ricotta cheese, shiitake mushrooms, sun dried tomatoes and lemon to flavor the meat. Chicken breast can be dry, so I marinated the meat and cooked the chicken for only 15 minutes. It's perhaps more of a roll than a stuffing, but either way, it's delicious.

My mother-in-law is an absolute creature of habit, and when we plan on cooking chicken, her preference is always poulet roti. Contrary to the stereotype, I love my mother-in-law dearly, so don't think I'm complaining, but it takes a miracle to get her to try new things. A couple of nights ago, we had some dinner guests and we had to come up with a main course. We had chicken breasts in the house, but no whole chicken. My mother-in-law was ready to go to the market to get a whole chicken, but I was able to convince her to give this recipe a try.

Given the time crunch, she grudgingly gave in and let me prepare the dish. When she tasted it, she asked me why I haven't made it before! I see a lot of stuffed chicken breasts in my future, and if you try this recipe, I bet you will too!