Chicken Stuffed with Bacon and Figs
- Yield servings
- 4 ounces of diced onions
- 4 1/2 ounces of figs (thinly sliced)
- 4 ounces of honey
- 2 teaspoons of crushed red pepper flakes
- 16 ounces of breakfast bacon (cooked and diced or crumbled)
- 1 teaspoon of butter
- Remaining ingredients:
- 1 cup of sharp cheddar cheese
- 4 ounces Honey Barbeque sauce (your favorite packaged barbeque sauce)
- 4 -- chicken breasts
- -- garlic salt
Preheat oven to 350 degrees. In a sauce pan, saute the first 6 ingredients until tender, for about 5-10 minutes. Do not overcook. Set aside. (This will be stuffed into each chicken breast.)
Season the chicken breasts with garlic salt according to your taste. Butterfly each chicken breast. Beat the chicken with a mallet until flattened. Divide the filling so that an equal amount can be inserted into each chicken breast. Insert the filling and 1 ounce of cheddar cheese into each butterflied chicken breast. Close the chicken breast. Hold the chicken breast together with toothpicks.
Spray a 9X13X2 inch pan with cooking spray and bake the chicken in this pan at 350 degrees for about 30 minutes. Take chicken out of the oven. Top with one tablespoon of warm barbeque sauce and one tablespoon of cheddar cheese. Put back in oven for about 5 minutes or until cheese is melted.