Chicken with Prosciutto and Figs
INGREDIENTS
- 6 tablespoon white wine
- 3 tablespoon finely chopped fresh rosemary, plus 8 sprigs
- 1 tablespoon red-pepper flakes
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup olive oil
- 1 lemon, sliced into 1/8-inch rounds
- 8 boneless, skinless chicken-breast halves, pounded 1/4-inch thick
- 16 fresh figs, preferably Black Mission
- 1 one-pound loaf country bread, cut into 1 1/2-inch-thick slices
- 8 to 10 slices prosciutto di Parma
PROCEDURE
Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper, and oil. Pour into a large, shallow nonreactive dish.Add chicken breasts, lemon slices, and 3 rosemary sprigs to dish with marinade. Cover; refrigerate 3 hours or up to overnight, turning chicken occasionally.
Brush grill with oil.
Preheat grill to medium hot. Just before cooking chicken, oil grill again. Grill chicken until juices run clear, 3 to 5 minutes per side; set aside.
Grill whole figs on coolest part of grill until soft and warm, 3 to 6 minutes.
Grill bread until browned on both sides.
Wrap prosciutto loosely around each chicken breast.
Arrange on a platter.
Garnish with rosemary and serve with Balsamic Fig Sauce figs, and bread.
Yields:
Serves:
NUTRITION FACTS (per serving)
Calories 561.8 (19% from Fat); Total Fat12.5g;
Sodium 1102.3mg; Potassium 913.6g; Protein 65.0g; Carbohydrate 42.8g; Sugar 8.3g; Dietary Fiber 3.9g;
