I love that I’m constantly faced with challenges and “proposals,” if you will, in the kitchen.

I’ve made a bit of a name for myself in crafting exotically combined flavor-filled dishes.
As a result, I’m approached with, “well what if you had this, that and the other – what could you do with that?”

Well, I’d like to say I can do anything.

So, here we have figs, horseradish, tarragon, and chicken.

It’s often like an episode of Kitchen Impossible or Chopped.

I’m thrilled at the so-called “impossibility” of it all.

Nothing…nothing is unfeasible or impossible in my kitchen.

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, in a large saucepan, heat the remaining olive oil and sauté the onion and horseradish until the until 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.