Chicken With Fig & Blue Cheese Tart

Recipe Directions

1. For best results, take the chicken out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the chicken longer than this recipe card indicates. Preheat your oven to 350 degrees fahrenheit.
2. Place the tart disks (a) on a baking tray (they should sit on the parchment paper they were packaged with). Place in your 350 degree oven and bake for 8 minutes.
3. Pour the greens (b) into a mixing bowl. Add the balsamic dressing (c) over the greens. Do not stir. Season with a pinch of salt and pepper. Set the bowl aside until the rest of the meal is complete.
4. Cut open the package of chicken breast (d) and place on a plate. Season on both sides with a pinch of salt and pepper.
5. When the tart disks have baked for 8 minutes, remove from the oven and use a spatula to gently flip them over. Peel off the parchment paper. Place the beets (e) on top of the tarts and spoon the fig & blue cheese filling (f) over the beets. Put the tarts back in the oven and bake for 12 minutes.
6. While the tarts are baking, heat a skillet over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the chicken breast in the pan and sear for 2 minutes, then use tongs to flip the chicken over and sear the other side for 2 minutes. After searing, place the skillet of chicken in your 350 degree oven and bake for 7 minutes.
7. The tarts and chicken should be finished baking around the same time. Remove the tarts from the oven and place on your serving plates. Place the chicken on a cutting board to rest for 2 minutes.
8. Toss the salad and place on top of the tarts.
9. When the chicken has rested, slice into 1/2 inch thick slices and place on the plates beside the salad and tarts.