My favorite recipes are those that combine the most unique ingredients to create a complex, but not too elegant, dish that’s rich in flavor. It also helps if there is a melt-in-your mouth juicy cut of meat involved. When most of us think moist, chicken breast probably doesn’t come to mind, but it will once you see Lisa’s version of Fig and Fontina Stuffed Chicken. She admits, and I agree — there is so much you can do with chicken breast.

Inspired by a well-known cook’s recipe, one that involved phyllo dough, Lisa prepared Fig and Fontina stuffed chicken using similar ingredients as the original. However, she topped hers with a tangy dijon sauce, as you can see on her blog Lime in the Coconut, and lightened up the dish by not including the phyllo dough.

The tastiest sweet and savory ingredients come together in this one dish you won’t forget. White wine, chicken stock, and dijon mustard are the bold ingredients in the sauce. The chicken is also topped with fragrant herbs. You’ll love what’s on the inside — this is where you’ll find the fig preserves and melted fontina cheese mingling with fresh thyme and rosemary. Thankfully, you don’t have to set aside an entire afternoon to prepare Lisa’s dish because it comes together rather quickly, believe it or not!