4 butterflied, lightly pounded chicken breasts, (about 8 oz. each); 300 gr. goat cheese; 1/2 cup diced dry figs; 1/2 cup crushed macadamia nuts; 2 medium eggs; 1 cup regular flour; 1 cup seasoned breadcrumbs; cooking oil as needed.
Recipe: Mix together the goat cheese, macadamia nuts and figs and divide the stuffing between the four chicken breasts. Roll the breasts with the stuffing and then dip them in the flour, followed by the eggs and breadcrumbs. Fry the breaded chicken breasts in a frying pan or deep fryer until golden brown. Transfer them in a baking dish and finish them in a preheated oven at 350 F until the internal temperature reaches 165 F. Place the cooked chicken breasts over some tissue paper for 1 minute, in order to remove the excess oil. Tip: Pour some apricot or orange glaze sauce over the Poulet de Chèvre after serving, if desired.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.