Pan Seared Chicken in a Red Wine Fig Sauce

Serves 2

1 tbsp. butter
1 small onion, sliced thin
Pinch of dried thyme
2 chicken breasts
Handful of figs
2 c. red wine
2 slices havarti or gouda cheese

Add onion to a hot skillet along with 1 tbsp. of butter, a pinch of salt, a few cranks on your peppermill and a pinch of dried thyme. Cook over low-medium heat, stirring often, until the onions turn a lovely tan-golden brown hue.

Now slice your chicken breasts in half, stopping just before reaching the other side to create a little pocket. Into that pocket place a slice of havarti, or gouda, cheese and a spoonful of the caramelized onions. Close the chicken and insert a toothpick or two along the open side to keep the filling in while cooking. Place the chicken into a lightly oiled hot skillet and sear on both sides.

Place the seared chicken in a baking dish, cover and bake at 350 for about 20 minutes or until the meat is cooked through and no longer pink.

Slice up a handful of dried figs. Just remove the stem and slice each fig in half, lenthwise. Pour about 2 c. of red wine over the figs. Bring that to a boil and allow it to maintain a low boil until the wine has reduced in half its volume.

When the chicken is done, remove the toothpicks, add some of the fig/wine sauce and serve away!