Chicken paillards with prosciutto & figs
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | White vinegar |
| 3 | tablespoons | Fresh rosemary -- finely |
| Chopped | ||
| 1 | teaspoon | Red pepper flakes |
| 2 | tablespoons | Fresh lemon juice |
| 1 | Whole lemon -- sliced into | |
| ⅛ | \" rou | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Olive oil |
| 8 | Whole boned and skinned | |
| Chicken breast halves -- | ||
| Pounded 1/4\" thick | ||
| 16 | Whole figs -- pref. Black | |
| Mission | ||
| 1 | pounds | Country bread -- cut into 1 |
| ½ | \" slic | |
| 8 | slices | 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" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500