Recipe courtesy of Job Corps' Top Chefs

"Job Corps' Top Chefs” was a food competition, culminating a three day summit, in support of Let’s Move!  Two teams battled head-to-head in one of three categories: side dish, entrée, and dessert. Find the chefs' "healthier" interpretation of classic dishes here.  

Ingredients

• 4 oz goat cheese
• ¾ tsp. thyme
• ¼ tsp. fresh minced garlic
• ½ cored pear
• ½ cup low sodium chicken broth
• 1 ½ cup dried figs
• ¾ cup balsamic vinegar
• ¼ cup sugar
• chicken breast
• salt
• pepper

Directions

Preheat oven to 375* degrees.

Goat Cheese Filling:
1. Combine the goat cheese, thyme and garlic until thoroughly mixed.

2. Take the cored pear and with a rounder tablespoon, scoop the mixture into the pear. Put
aside.

Fig Sauce:
1. Puree the low sodium chicken broth, dried figs, balsamic vinegar and sugar in a blender until
smooth.

2. Strain out solid and pour half of the fig sauce into a 13/9 in. pan.

Chicken:
1. Place a chicken breast over the fig sauce in the 13/9 in. pan.

2. Sprinkle with salt and pepper. Place filled pear on top of the chicken, open side down.

3. Drizzle chicken with remaining fig sauce.

4. Bake at 375* degrees for 20 minutes, basting occasionally. Bake for another 30-40 minutes
until chicken breast reaches an internal temperature of 160 degrees.

5. Serve and enjoy.

*Baking time will vary, depending on how many chicken breasts you wish to cook at once.

Love this recipe? Try:

• Tuscan Smoked Turkey & Bean Soup
• Mac-N-Cheese Muffin Surprise
• Sweet Potato Bread Pudding
• Crispy Sweet Potato Fries