Awhile back, Katie and I ate at an upscale restaurant where she had lamb with a fig confit. It was so delicious! I’ve never attempted to recreate it, but the experience did inspire me to incorporate figs into an easy dinner recipe.

This is really easy, and looks so fancy when it is done.

Here’s what you’ll need:

Ingredients:

• 4 boneless skinless chicken breasts
• 2 lemons, 1 sliced and one juiced
• 10 dried figs
• 1/3 cup brown sugar
• 2 tbs apple cider vinegar
• 2 tbs olive oil
• 1 tbs coarse ground mustard
• 1 tsp salt
• 1/2 teaspoon fresh ground pepper

Directions:

Preheat oven to 400 degrees.

In a small bowl, whisk together the brown sugar, vinegar, juice from one lemon, olive oil, mustard, salt and pepper.

Arrange sliced lemon and figs in an oven-safe dish.

Place chicken on top – leaving space in between chicken breasts for proper air circulation. Pour sauce evenly over chicken.

Bake on center rack for about 20 minutes. Chicken cooks extremely fast, so be careful not to over bake it (unless you like dry tasteless chicken).

Serve chicken breast on a plate with a couple of the figs, and a lemon slice.