54 chicken breasts with and figs Recipes

skinless chicken breast , boned (about 8 oz each), salt and freshly ground black pepper, fresh finely chopped rosemary, extra-virgin olive oil, sheet puff pastry (11 by 17-inch), (recommended: dufour), italian fontina cheese , slices should be 2 to 3-inches square and 1/4 to 1/2-inch thick, cut in 1/2, fig preserves, egg mixed with 1 tbsp water, for egg wash

ripe black mission figs, ruby port, bay leaves, divided, chicken , cut into 2 legs, 2 thighs, and 2 breasts with wings attached, serrano ham or prosciutto (about 12 oz), butter, divided, chopped shallots, garlic cloves, chopped, tomatoes, seeded, chopped, celery stalk, chopped (about 3/4 cup), ground coriander, more) low-salt chicken broth

duck breast halves, olive oil, fresh thyme, minced, garlic powder, paprika, salt & pepper, beef stock or 1 cup beef broth, chicken stock or 1 cup chicken broth, butter, shallot, minced, port wine, fig preserves, flour

skinless, boneless chicken breast halves, salt, olive oil, fig preserves, chopped prosciutto, balsamic vinegar, water

chopped onion, red wine vinegar, dry red wine, chopped dried figs, sugar, hot paprika, grated peeled fresh ginger, cinnamon stick, seedless green grapes, halved, seedless red grapes, halved, skinless, boneless chicken breast halves, vegetable oil, salt, freshly ground black pepper

boned , skinned chicken breast halves (about 6 oz. each), olive oil, salt and pepper, by 3 in. and 1/2 in. thick ) sourdough bread, arugula leaves or salad mix, rinsed and crisped, fig relish

olive oil, balsamic vinegar, olivada, garlic clove, minced, boneless chicken breast halves with skin, minced fresh thyme, fresh fennel bulb, cored, thinly sliced, head radicchio, thinly sliced, sliced red onion, fresh figs, quartered (optional), toasted pine nuts

dried shiitake mushrooms, chicken, cut into 8 pieces: 2 breasts, wings, thighs, legs, mesquite seasoning, fresh figs, canola oil, red onion, chopped, stalk celery, chopped, garlic, lightly crushed with the side of a knife blade and minced, dry red wine, vegetable stock, tomatoes, cut into wedges, chopped fresh parsley leaves, thyme, leaves stripped from the stem and chopped

duck breast halves, boned (bones reserved), olive oil, minced fresh thyme or dried, crumbled, freshly ground pepper, olive oil, chicken backs or wings, onion, quartered, beef stock or canned unsalted broth, chicken stock or canned low-salt broth, salt, butter, shallot, minced, port, dried calimyrna figs, stemmed and quartered, minced fresh thyme or 1/4 tsp dried, crumbled

dried black mission figs, dry red wine, canned low-salt chicken broth, cinnamon sticks, butter, chopped shallots, assorted fresh wild mushrooms (such as portobello, chanterelle, oyster and stemmed shiitake), thinly sliced, chopped peeled fresh ginger, chopped fresh chives, honey, boneless duck breasts, with skin, olive oil, fresh chives (optional)

olive oil, shallots, peeled, fruity red wine ( zinfandel, merlot, pinot noir), chicken stock, dried figs (calimyrna or smyrna), stems removed, grated lemon zest, sugar, salt and freshly ground black pepper, duck breast halves with skin (about 1/2 lb each)

ruby port, quartered dried black mission figs, extra-virgin olive oil, shallots, minced, red quinoa, rinsed, shelled unsalted pistachios, chicken stock or broth, duck breasts (about 6 oz each), honey, hot sauce , such as sriracha (optional), fresh thyme leaves, kosher salt and black pepper