An easy fig jam, made on the stove, joins nutty Manchego cheese as the filling for simple but elegant stuffed chicken breasts. Finished in a port wine pan sauce with garlic, a touch of grainy mustard and heavy cream, the results are luxurious.
'stuffed chicken' on Serious Eats
Chicken, stuffed with cheesy, jalapeno-studded rice is wrapped in bacon, roasted and accompanied by crisp fingerling potato coins.
[Photograph: Blake Royer] Sometimes, instead of just reading online, it's still worth subscribing to a newspaper in actual print. Like a few weeks ago on Wednesday, when the New York Times food section had a photograph of this recipe above...