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American Recipes
Figgy Jam Stuffed Chicken

Figgy Jam Stuffed Chicken

with Pecan Dusted Green Beans

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Sweet sticky figgy goodness all wrapped up in a juicy and tender chicken breast. It's the classy weeknight dinner you've been waiting for, all that's missing is a bow!

Allergens:Tree Nut/NoixPeanut/CacahuèteMilk/Lait
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Chicken Breasts

3 tbsp

Fig Jam

¼ cup

Dried Cranberries

170 g

Green Beans

28 g

Pecans

(ContainsTree Nut/Noix, Peanut/Cacahuète)

300 g

Yellow Potato

3 tbsp

Sour Cream

(ContainsMilk/Lait)

50 g

Shallot

Not included in your delivery

2 tbsp

Milk*

(ContainsMilk/Lait)

1.5 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

2 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories730 kcal
Fat31 g
Saturated Fat10 g
Carbohydrate72 g
Sugar34 g
Dietary Fiber7 g
Protein46 g
Cholesterol160 mg
Sodium2890 mg
Utensils
Utensilsarrow down iconarrow down icon
Measuring Spoons
Paper Towel
Small Bowl
Large Pot
Baking Sheet
Large Non-Stick Pan
Aluminum Foil
Potato Masher
Strainer
Instructionsarrow up iconarrow up icon
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PREP CHICKEN
PREP CHICKEN
1

Before starting, preheat the oven to 425°F and wash and dry all produce. Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature. Pat chicken dry with paper towels. Carefully slice into centre of each breast – parallel to cutting board – leaving 1-inch intact on the other end. Open up each breast like a book and season with salt and pepper. Add fig jam and cranberries in a small bowl. Mash together with a fork to combine. Divide cranberry-fig filling between each breast, then fold closed. Set aside.

COOK POTATOES
COOK POTATOES
2

Cut potatoes into 1/2-inch pieces. Combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch) in a large pot (NOTE: Use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer, uncovered, until fork-tender, 10-12 min.

COOK CHICKEN
COOK CHICKEN
3

While potatoes cook, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry, until golden, 2-3 min per side. Remove pan from heat. Transfer chicken to a foil-lined baking sheet. Bake in middle of oven, until cooked through, 12-14 min.**

FINISH PREP & TOAST PECANS
FINISH PREP & TOAST PECANS
4

While chicken cooks, wipe the pan clean. Peel, then thinly slice shallots. Finely chop pecans. Trim beans, then halve. Heat the same pan over medium-high heat. When hot, add pecans to dry pan. Toast, stirring often, until golden, 2-3 min. (TIP: Keep your eye on them so they don't burn!) Transfer pecans to a plate and set aside.

COOK BEANS & MASH POTATOES
COOK BEANS & MASH POTATOES
5

Using the same pan, reduce heat to medium. Add 1/2 tbsp butter (dbl for 4 ppl), then beans, shallots and 1 tbsp water (dbl for 4 ppl). Cover and cook, stirring occasionally, until tender, 4-5 min. Meanwhile, drain and return potatoes to the same pot off heat. Using a masher, mash sour cream, 2 tbsp milk and 1 tbsp butter (dbl both for 4 ppl) into potatoes until smooth. Season with salt and pepper.

FINISH AND SERVE
FINISH AND SERVE
6

Add pecans to the pan with beans. Season with salt and pepper. Stir together. Divide stuffed chicken, mashed potatoes and green beans between plates. Drizzle any liquid from the baking sheet over chicken.