Chicken Breasts With Feta and Figs

Can the chicken be made a few hours ahead and kept warm or reheated, then the sauce added at the time of serving?

Loved this! I'm always looking for quick easy meals for dinner parties, this is going on the list. I wish fresh figs were available longer.
I served this on top of basmati rice cooked in chicken broth and added chopped baby spinach and butter to the rice after I took the rice off the stove to sit for 5min. Fantastic.
Thanks Martha

The recipe ask for 8 figs. Are they the Brown Turkey (very big) or Black Mission? Please help.

This came out just AWESOME. The one thing that I would advise doing is using smaller chicken breasts; the ones from my 4-pack were HUGE and I had to do them in 2 batches.

Also, I needed more than half a cup of wine to deglaze. My figs were tiny also so I used 10 not 8.

Feta=spoiled for choice in Astoria but I used American-made feta which has a fine crumble and medium saltiness.

Yes to folks saying yes to pork with this. I could see it with pork chops (or lamb).

Make this for company.

Fantastic!! Made with dried figs and put some rosemary, thyme, and garlic in the compote. Grilled the chicken and put the feta on it after flipping it. Definitely a new favorite!

Good Evening: Very good dish, but before you add the wine in step 5, pour off any chicken fat first.

Vacationing in Turkey right now in a rental called Fig House with a fig tree and a rosemary bush in the garden: this recipe fitted the setting perfectely ... We just added Turkish rice and very creamy feta. Great!

I made this dish tonight, and it was a hit. Based on one of the earlier notes, I added a fresh peach to the fig compote. Both figs, which we get from our tree, and peaches are at their peak in North Carolina right now.

The garlic was intended as part of the marinade -- not to be cooked.

BTW mine came out fine -- I had a Valpolicella -- but I think I would have preferred chicken cutlets with lemon and butter, accompanied by risi e bisi or risotto, with uncooked figs, goat cheese and thyme as a salad/dessert.

A delicious combination, and I served it with basmati rice and baby spinach as suggested in another note. We had a Ribera del Duero Tempranillo with it.

Fresh figs are in season the same time as peaches. Next time I make this, I'm going to blend in a peach or two into the fig compote.

I pan roasted the chicken 4 minutes on a side. They were good, but next time I'm going down to 3:30 a side.

Please don't. The chicken will be dry and tough and you will miss the freshness and succulence that make this such a great dish. Both the chicken and the sauce need to be prepared just before serving. The preparation only takes 45 minutes including the 30 minute marinating. If your time is short do something else and save this recipe for another time.

Kathy, you could, but leave out the honey, there's enough sugar in the jam -- probably won't be as fresh tasting though.

Paige, I doubt it, but it's so quick, why?

Allison, rehydrated figs and fresh figs are two different things -- you won't get the jammyness or freshness.

Now, I'm going to try it, using chicken cutlets instead of pounded breast, goat cheese instead of feta, and no honey. Still debating between Valpolicella and Fleurie.

Fresh garlic has a tendency to burn, so the next time I'd use garlic powder in the marinade. That castiron pan is very hot when pre-heated on high for 5 minutes.

I used a white Bordeaux instead of a red wine because that's what I had open, and whatbinintended to drink. It worked just fine, and paired well with the dish IMHO.

Other than the burned garlic, this is a nice, easy, and tasty recipe. Cook on....

I used the black mission. They were the ones available and it seems like the larger ones would have been way too much. This dish was delicious.