Fig Horseradish Tarragon Chicken

Fig Horseradish Tarragon Chicken

1 large chicken breast
sea salt and pepper
1 tsp. olive oil

2 Tbs. olive oil
1/4 yellow onion, diced
1/2 cup fresh horseradish, peeled and shredded
1 medium red bell pepper, chopped
3 Turkish figs, chopped
2 Tbs. fig balsamic vinegar
2 Tbs. fresh tarragon, minced
sea salt and pepper

 

Preheat oven to 425 degrees. 

 

Dress the chicken in sea salt and pepper and drizzle with olive oil. 

Bake, covered, for about 35-40 minutes, until cooked through but still extra juicy. 

Once cool enough to handle, dice and set aside.

 

Meanwhile, heat the remaining olive oil in a large saucepan and sauté the onion and horseradish until it begins to caramelize. 

Add the bell pepper, figs, and balsamic vinegar. 

Stir rapidly to cook the pepper and cover all surfaces of the veggies with the vinegar. 

Season with salt and pepper. 

 

Add the diced chicken and remove from heat. 

Stir in fresh tarragon, reserving just a tad for garnish.

 

Serve over paper-thin wafer crackers, if desired.