Fig Balsamic Glazed Herb de Provence Olive Oil Chicken
4 ounces goat cheese, crumbled
1 clove garlic
1⁄4 cup Coronado Taste of Oils Fig Balsamic
2 pears peeled and sliced in half lengthwise
For the Chicken
1/4 cup Coronado Taste of Oils Herbs de Provence Olive Oil
3 tablespoons minced garlic (9 cloves)
1/3 cup dry white wine
1 Tsp. Herbs de Provence*
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 boneless chicken breasts, (6 to 8 ounces each)
Mix goat cheese & garlic clove in small bowl.
Place rounded tablespoon of cheese mixture into each pear.
Drizzle each pear with Coronado Taste of Oils Fig Balsamic.
For the Chicken
Preheat the oven to 400 degrees F.
Warm the Coronado Taste of Oils Herbs de Provence Olive Oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don’t allow the garlic to turn brown.
Off the heat, add the white wine, lemon juice, herbs de Provence spices, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish.
Pat the chicken breasts dry and place them on top of the garlic and oil mixture. Brush the chicken breasts with mixture and sprinkle them liberally with salt and pepper.
Place a pear stuffed side down onto each chicken breast.
Cover the pan tightly with aluminum foil.
Bake for 20 minutes covered.
Remove foil & bake uncovered for an additional 20 minutes, depending on the size of the chicken breasts, until the chicken is done and juices run clear when piercedwith a sharp knife.
Allow to rest for 10 minutes.