ENTREES/ Italian

Figgy Piggy Chicky

Chicken breasts stuffed with fig preserves, serrano ham, brie and sage

If you are in the market for a convenient yet impressive make-ahead dish, look no further. The chicken (chicky) is filled with fig preserves (figgy) serrano ham (piggy), brie and fresh sage for a true flavor explosion. For the full recipe, see the next page.

Figgy Piggy Chicky

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Serves: 4


  • Figgy Piggy Chicken
  • 4 boneless skinless chicken breasts
  • 4 tablespoons fig preserves
  • 4 slices of serrano ham
  • 8 slices of brie (about 6 ounces)
  • 1 handful of fresh spinach leaves
  • 4-6 large sage leaves, chopped
  • 2-4 tablespoons olive oil
  • kosher salt and freshly ground black pepper to taste
  • Sautéed Spinach
  • 1 1/2 pounds fresh baby spinach, washed and dried
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3-5 garlic cloves, peeled and smashed
  • kosher salt and freshly ground black pepper to taste





Preheat the oven to 375.


Using a sharp knife, cut a slit in each chicken breast. Be careful not to cut through the chicken. You want to form a pocket for the filling and you don’t want any leaks. Season the inside pocket and the outside of the chicken generously with salt and pepper.


Next spread one tablespoon of fig preserves inside each breast. Sprinkle the chopped sage inside each breast. Then place one piece of ham; two slices of brie; and a few spinach leaves in each pocket.


Heat the olive oil in a skillet. Place the chicken in the pan and cook until golden brown. Flip the chicken and repeat on the other side. Remove the chicken to a baking dish. You don’t have to cook the chicken all the way through. It will finish cooking in the oven.


In a large pot, heat the olive oil and sauté the garlic cloves just until they start to turn golden. Add the spinach and the salt and pepper. Stir the spinach with a wooden spoon and cook until wilted.


Add the spinach to the baking dish with the chicken, nestling the chicken into the spinach. Bake uncovered for about 25 minutes until the chicken is cooked through.


Do ahead: You can prepare the chicken up to the point where you are ready to bake it in the oven. Park the chicken and spinach in the refrigerator until you are ready to bake it.

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