INGREDIENTS:
• 2 Checken breast (1 lb total)
• 1 tsp sea salt
• 1 tbsp light olive oil
• 1 small (1/3 cup) white onion, chopped
• (6 oz) 1 1/4 cups diced butternut squash, 1/2-inch dice
• 5 black mission figs, chopped
• 2 garlic cloves, finely chopped
• 1 cup baby spinach
• 3 sage leaves, chopped
• 1/4 tsp crushed black pepper
• cooking twine – 6 to 8 pieces
DIRECTIONS:
1. Heat a large cast iron skillet over medium-high heat and add olive oil. Add onions and sauté for two minutes, or until golden. Add butternut squash and 2 tablespoons water and cover; cook on low for 10 minutes. Remove lid and add figs, garlic, spinach, salt, sage, and pepper and cook for another 3-4 minutes. Set aside to cool.
2. Cut a pocket into the sides of the breast, careful not to cut all the way through at the ends. Season the inside and outside of the chicken with salt.
3. Stuff each breast with about 3/4 cup of squash mixture. Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine. Cut off extra twine.
4. Preheat oven to 375°F.
5. In the skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each breast on each side (3 sides. Don’t sear on stuff end.) If your skillet is oven-safe, cover with foil and place in the center of the oven (If not, then transfer to baking dish and cover with foil), place directly into oven and cook for 30 – 35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each breast in 4 slices.
Recipe adapted from SkinnyTaste