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Pig out with your fig out.
Heat the oil in a large skillet over medium high. Add the garlic slices and bloom for 30 seconds. Move the garlic to the edge of the pan (to prevent from burning) and arrange the cutlets side by side in the pan. Season with with salt and pepper, and sear on both sides until browned and cooked through, 8-10 minutes total. Remove from pan (with garlic!) and tent to rest a few minutes.
Back in the pan, add the baby spinach, season with a pinch of salt and pepper and wilt, 2 minutes. Remove from heat.
Meanwhile, in a small bowl, combine the figs, parsley, scallions and vinegar. Toss together like birds of a feath—I’m just kidding.
Arrange wilted spinach on a platter, and top with chicken, garlic slices, fig salsa and crumbled blue cheese.
That was easy, huh?
Note: My figs were semi-dried black mission figs, and they were wonderful. But if you can find fresh figs, do it.
Feel free to customize the toppings to your taste. I like my wrap with avocado, tomato and lettuce while my husband likes the chicken on a bun as a club sandwich. The real key to this recipe is the marinade.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!