This dish is great for hors d’ oeuvre parties but can also work for a plated first course dinner when arranged on top of some greens or a spoon of rice. Any type of cooked chicken can be used (boiled, roasted, grilled etc.). White or dark (or a combination) will work too but not as much oil is needed when using dark meat. Our dish is made with roasted chicken breast. Fresh or dried figs will both work for this dish. Tonight we are using dried. Ok now to the details….
Buy the mini multi-colored sweet peppers. Wash and let drain. Cut in half and discard any stem and seed. Place is large skillet with a bit of EVOO and sauté (they can be roasted if preferred) until about half way cooked/tender. Allow to cool.
Coarse chop the chicken and fig. Add a little coarse chopped Italian parsley. Add a little coarse chopped onion. Take all of this to the food processor and pulse until finely chopped. Place in mixing bowl.
Mix in a somewhat generous amount of Fig Balsamic Vinegar and equal amount of EVOO. Season with salt and fresh ground black pepper.
Stuff the peppers and place on lightly oiled cookie sheet. Bake in pre-heated 400 degree oven for approximately 6-8 minutes.
Arrange on plate/platter and drizzle a bit more oil and vinegar around them. Garnish with parsley leaf.