Servings: 6 servings
2 cups fresh figs, peeled and coarsely chopped
juice of 1 lemon
2 tablespoons Bourbon smoked sugar
1 cup Bourbon Barrel Kentuckyaki sauce
1 dried red chile
½ red onion, chopped
¼ cup olive oil
1-½ teaspoons salt
4 chicken breast halves, boneless and skinless
½ teaspoon cayenne pepper, to taste
1 teaspoon baking powder
2 teaspoons papaya paste (see tips)
8 ounces goat cheese, diced
2 teaspoons black peppercorns, freshly ground
The day before...
Making fig chutney:
Pour the Kentuckyaki sauce into a small pan, bring to a boil and reduce (uncovered) the liquid to about 4 tablespoons.
In a saucepan, heat 1 tablespoon olive oil. Add the red onions and dried red chile. Cook until translucent and softened. Add the figs, lemon juice, smoked sugar, 2 tablespoons reduced Kentuckyaki sauce and 1/3 cup water. Let simmer for about 10-15 minutes. Stir occasionally. Remove and discard the whole red chile. Set aside.
Marinating the chicken:
Remove the fat around the bottom of the breasts if there is any. Wash the chicken breasts and pat them dry using paper towels.
Rub the chicken with cayenne pepper, baking powder, papaya paste and black pepper. Rub evenly. Place the chicken in a large bowl or a sealable zip-top bag. Add the remaining Kentuckyaki and 2 tablespoon olive oil. Make sure the mixture penetrates and coats the chicken. Marinate in the refrigerator overnight.
The next day.
Preheat the oven to 375°F.
Remove the chicken 15 minutes before cooking to bring it back to room temperature.
Place one chicken breast on a cutting board. Drizzle with a little of olive oil and season with salt. Spread about 1 tablespoon diced goat cheese evenly over the chicken. Carefully roll up the chicken breast tightly. Using 2 pieces of twine, secure the stuffed chicken roll. Repeat with the remaining chicken breasts. Season the outer surface of each roll with more salt and pepper.
Place a small rack in the bottom of a baking dish and place the goat cheese stuffed chicken pieces.
Loosely cover the dish with a sheet of aluminum foil and place in the oven for 30 minutes.
Open the oven and remove the aluminum foil. Spoon the fig chutney oven the chicken and continue baking for another 5 minutes.
At the end, you could broil for about 2 minutes to get a nice golden top.
Allow the chicken to rest for at least 10 minutes before slicing.
Snip and discard the twine. Slice each piece into 4-5 pieces.
Spoon more fig chutney over the chicken rolls. Garnish with sweet basil.
I served the stuffed chicken rolls with steamed basmati rice on the side.
I used Bourbon Barrel smoked sugar and Kentuckyaki. It's Kentucky-style teriyaki sauce. It's sweetened with sorghum, flavored with bourbon and seasoned with fresh ginger and garlic. Use it as a marinade for any meat or add it to stir fry. It's vegetarian and all natural. Remember, use code FATALE to save 10% off your order at Bourbon Barrel website.
I use green papaya and baking powder as meat tenderizers to ensure moist and juicy meat. The papaya paste was Baji, my husband Lulu's late grandma's secret for tender and moist meat. Peel a green papaya. Grind the cubed papaya with seeds in a mini food processor; place about 2 teaspoons of papaya paste per slot in an ice-cube tray and freeze them. Transfer the ice-cubes into sealable plastic bags and place back in the freezer.