Ingredients:

• 4 small chicken breasts/1 boneless turkey breast
• 1 teaspoon kosher salt (Diamond Crystal®)
• 3 tablespoons olive oil or any good high-heat cooking oil
• 1 small (1/3 cup) white onion, chopped
• 1 1/4 cups diced butternut squash, 1/2-inch dice
• 5 black mission figs, chopped
• 2 garlic cloves, finely chopped
• 1 cup baby spinach
• 3 sage leaves, chopped
• 1/4 teaspoon crushed black pepper
• Cooking twine, 6 to 8 pieces

Method:

• Step 1

Heat a large skillet over medium-high heat and add olive oil. Add onions and sauté for two minutes, or until golden.

• Step 2

Add butternut squash and 2 tablespoons water and cover. Cook on low for 10 minutes. Remove lid and add figs, garlic, spinach, salt, sage and pepper and cook for another 3-4 minutes. Set aside to cool.

• Step 3

Cut a pocket into the sides of the tenderloins, careful not to cut all the way through at the ends. Season the inside and outside of the chicken/turkey with salt.

• Step 4

Stuff each chicken/turkey breast with about 3/4 cup of squash mixture. Cut cooking twine long enough to tie each breast with 3 to 4 pieces of twine. Cut off extra twine.
Preheat oven to 375°F.

• Step 5

In skillet over medium-high heat, lightly spray with cooking spray. Carefully sear each chicken/turkey breast on each side – 3 sides. Don’t sear on stuff end. If your skillet is oven-proof, cover with foil and place in the center of the oven. If not, then transfer to baking dish and cover with foil. Place directly into oven and cook for 30-35 minutes. Allow to sit 5 minutes before cutting off twine and slicing each chicken/turkey breast into 4 slices.

Yield: 4 servings