Salad Of Chicken Breast Stuffed With Dried Figs

The question then is how can we, as believers, worship God with our financial resources while at the same time rejecting temptations that lead to idolatry and covetousness? The answer is found in giving to the Lord and His purposes. When we give our money to the work of the gospel, we not only demonstrate our heartfelt love for God (2 Cor. 9:7), we also store up for ourselves treasures in heaven (Mt. 6:16-24) (Jonathan Rourke).

Other Authors

CATEGORY	CUISINE	TAG	YIELD
Dairy, Meats		Ann, Willan	4	Servings

INGREDIENTS

1	T	Unsalted butter
1		Scallion
2	oz	Mushrooms
1		White bread
1/2	oz	Blue cheese
1	oz	Dried figs
		Salt and pepper
4		Boneless chicken breasts
1		Bunc arugula
1		Head radicchio
1	t	Dijon-style mustard
		Salt and pepper
2	T	Red wine vinegar
1/2	c	Olive oil

INSTRUCTIONS

Heat the oven to 375 degrees. Butter a medium baking dish. Melt the
remaining butter in a frying pan. Slice the scallions diagonally, add
to the butter and leave to soften over low heat. Trim and wipe the
mushrooms and cut them in 2 to 3 pieces. Chop them in the food
processor and add to the scallions with salt and pepper. Leave to  cook
over high heat 2 to 3 minutes until their liquid evaporates.  Work the
bread to crumbs in the food processor. Crumble the blue  cheese and
chop the figs. When the mushrooms are fairly dry, take the  pan from
the heat and stir in the breadcrumbs, cheese and figs.  Season the
stuffing to taste. Discard any skin from the chicken  breasts and cut a
pocket in each one. Fill with the stuffing and set  the breasts in the
buttered dish. Cover with foil and bake in the  heated oven 30 to 35
minutes or until no pink juice runs out when you  cut into the center
of the biggest breast with a knife.  Wash the arugula. Trim stem of the
radicchio and discard any wilted  outer leaves. Cut the head crosswise
into strips as a chiffonade.  Make the vinaigrette dressing. Serve the
breasts hot or cold, cutting  them in 4 to 5 diagonal slices and
arranging them on one side of 4  individual plates in a fan. Dress the
salad, reserving half of the  dressing. Pile the salad on each plate
and spoon the remaining  dressing over the chicken.  Variation: CHICKEN
BREAST STUFFED WITH GOAT CHEESE AND ARUGULA  In the recipe for Chicken
Breasts Stuffed with Dried Figs and Blue  Cheese omit the stuffing and
simply fill each chicken pocket with 2  leaves of arugula and a small
bit of goat cheese, about 2 tablespoons  per breast. Bake as directed
for the breasts with dried fig and blue  cheese.  Yield: 4 servings
Formatted suechef@sover.net  Recipe by: CHEF DU JOUR #DJ9262  Posted to
MC-Recipe Digest by Sue <suechef@sover.net> on Apr 01, 1998

A Message from our Provider:

“Tired of empty promises? God’s word never fails!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 444 Calories From Fat: 302 Total Fat: 34.2g Cholesterol: 83.4mg Sodium: 132.9mg Potassium: 349.7mg Carbohydrates: 5.7g Fiber: 1.1g Sugar: 3.9g Protein: 28.3g