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.
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. Tip: Pour some apricot glaze over the Poulet de Chèvre after serving, if desired.
