GRILLED CHICKEN BREASTS WITH ROQUEFORT AND DRIED FIGS
RICH AND filling, this dish is great with something simple, such as mashed potatoes, steamed rice, or a green salad.
- 4 chicken breast halves, boned but not skinned
- For the marinade
- 1 small cinnamon stick
- 4 or 5 whole cloves
- 4 or 5 allspice berries
- Freshly ground black pepper to taste
- 1 cup Greek Mavrodaphne wine, Port, or sweet Marsala wine
- 1⁄2 cup fresh orange juice
- 1⁄2 cup extra virgin olive oil
- Vegetable oil for brushing grill rack
- 1⁄2 cup sugar
- 1⁄3 cup balsamic vinegar
- 6 large, plump dried figs
- 1⁄2 cup crumbled Roquefort or other sharp blue cheese
- 2 tablespoons brandy
Instructions:
- Using a sharp paring knife and starting at the thick end of each breast, make a lengthwise incision to form a pocket. Make the pocket as wide as possible without ripping through the breast.
- Make the marinade: Lightly pound the cinnamon stick, cloves, allspice, and pepper in a small mortar with a pestle. In a large stainless steel or glass bowl, whisk together the wine, orange juice, and olive oil. Add the crushed spices. Place the breasts in the marinade, turn to coat, cover with plastic wrap, and refrigerate for at least 2 hours or up to 8 hours. Turn occasionally in the marinade.
- Heat the grill to medium and brush the grill racks with oil.
- Remove the chicken breasts and set aside until ready to fi ll. Place the marinade, sugar, and vinegar in a small saucepan, bring to a boil over high heat, lower the heat to medium, and simmer until the mixture is reduced to about 1 cup and thick, almost syrupy, about 45 minutes. Remove and set aside.
- Cut the fi gs in half. Mash the Roquefort, pepper to taste, and brandy in a small bowl and fi ll each fi g half with a little bit of the mixture, pressing it in. Squeeze three fi g halves into each of the slit chicken breasts and press closed or secure closed with small metal skewers.
- Place the chicken breasts on the grill. After 10 to 12 minutes, begin brushing with some of the syrupy marinade. Grill, brushing every few minutes, for a total of 20 to 25 minutes, turning once or twice, until the outside of the chicken is dark and caramelized and the breasts are cooked through.
- Serve.