Chicken Paillards With Prosciutto & Figs Recipe

Chicken Paillards With Prosciutto & Figs Recipe

Yield: 8 Servings
Recipe by luhu.jp

Ingredients:
6 tbsp: White vinegar,
3 tbsp: Fresh rosemary, finely
Chopped,
1 tsp: Red pepper flakes,
2 tbsp: Fresh lemon juice,
1: Whole lemon, sliced into
1/8: " rou,
1 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
1/4 cup: Olive oil,
8: Whole boned and skinned,
Chicken breast halves --,
Pounded 1/4" thick,
16: Whole figs, pref. Black
Mission,
1 lbs: Country bread, cut into 1
1/2: " slic,
8 slice: Prosciutto,

Directions:

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
marinade. Cover, refrigerate 3 hours or up to overnight, turning
chicken occassionally. Brush grill with oil. Heat 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.

Recipe By : Martha Stewart Living, June 1996

From: "Dax C. Davis" date: Sat, 13 Jul 1996 07:12:31
~0500


Source from luhu.jp