Chicken with Rosemary and Figs

  • Yield: 4 servings


4-- boneless, skinless chicken breasts
3tablespoons olive oil
3tablespoons fresh lemon juice
1sprig fresh rosemary
15-- dried figs
2cups dry white wine
2sprigs rosemary
2tablespoons butter
1/2cup heavy cream
1/2teaspoon kosher salt
1-- 5.2 ounce Garlic & Herb cheese spread
1teaspoon kosher salt
3tablespoons unsalted butter
1/2pound dried orzo pasta
3tablespoons olive oil
3tablespoons fresh lemon juice
1/2teaspoon kosher salt
2tablespoons finely chopped rosemary
Lemon slices, fresh rosemary and fresh figs optional for garnish


  1. Place  chicken breast in a ziptop plastic bag. Combine  olive oil, 3 tablespoons fresh lemon juice, and rosemary. Pour over  chicken. Seal bag and marinate, refrigerated, for 30 minutes
  2. Place figs, wine and 2 sprigs fresh rosemary in a small saucepan over low heat. Heat for 30 minutes to soften the figs. Remove and discard rosemary. Place figs and wine in a blender and blend until almost smooth. Return to saucepan and add butter, cream, salt and 1/4 cup preserves. Keep warm.
  3. Preheat oven to 375F. Lightly spray a baking sheet with nonstick cooking spray.
  4. Remove chicken from the marinade and discard marinade. Cut a slit, horizontally in each breast to within 3/4″ of the back of the breast Stuff each breast with 1/4 of the Garlic Herb cheese spread. Season with salt. Place chicken in prepared baking dish. Place in oven and bake 10 minutes. Melt 3 tablespoons of butter with 1/3 cup fig preserves in a small saucepan. After 10 minutes, brush the top of the chicken breast with preserve mixture. Continue to cook, until chicken is cooked through, about 25-35 minutes more, brushing with preserves every 10 minutes.
  5. Bring 4 quarts of salted water to a boil in a large saucepan. Cook the orzo pasta in boiling water for 10 minutes. Drain and place in bowl. Toss with olive oil, remaining 3 tablespoons fresh lemon juice and salt. Add the finely chopped rosemary and toss well. Place orzo on serving plate and arrange cooked chicken breast on top. Drizzle with fig sauce. Garnish with fresh lemon slices, rosemary sprigs and wedges of fresh figs if available.