Sticky Figgy Chickie (Stuffed Chicken Breast)

1 chicken breast
Kosher salt and freshly ground black pepper
2 tablespoons olive oil, divided
1 small link pork sausage, casing removed
1/2 cup roughly sliced mixed mushrooms
1/4 cup halved figs
1/8 cup honey or maple syrup
Truffle oil, to taste

Special equipment: Kitchen twine or toothpicks

Preheat the oven to 350 degrees F.

Butterfly the chicken breast and pound it out until flat, then season both sides with salt and pepper, to taste.

In a large saute pan over medium-high heat, add 1 tablespoon of the olive oil and the sausage. Break up the sausage and cook until browned. Remove the sausage from the pan to a bowl. Add the mushrooms to the hot pan, season with salt, to taste and saute until soft. When soft, add the figs and saute for 2 to 3 minutes. Season with salt and pepper to taste, then remove from heat and cool. Add the sausage back into the pan and stir the mixture until combined.

Add the sausage filling to flattened chicken on the side closest to you. Roll chicken like a cigar tucking it tightly at each roll. Tie with kitchen string or secure with toothpicks.

Heat the remaining oil in an oven-proof saute pan over medium-high heat. Add the chicken and sear it on all sides until golden brown. Transfer the pan to the oven and bake for 10 minutes. Remove the chicken from the oven and pour off the grease from the pan. Brush the chicken with honey or maple syrup and truffle oil and serve.

Recipe courtesy Brianna Jenkins
Show: Food Network Star. Episode: Welcome to Los Angeles!
Found at: Food Network