Cooking Recipe Chicken Paillards With Prosciutto & Figs

Recipe Ingredients

6 tb White vinegar

3 tb Fresh rosemary -- finely

Chopped

1 ts Red pepper flakes

2 tb Fresh lemon juice

1 Whole lemon -- sliced into

1/8 " rou

1 ts Salt

1/4 ts Freshly ground black pepper

1/4 c Olive oil

8 Whole boned and skinned

Chicken breast halves --

Pounded 1/4" thick

16 Whole figs -- pref. Black

Mission

1 lb Country bread -- cut into 1

1/2 " slic

8 sl 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@airmail.Net>date: Sat, 13 Jul 1996 07:12:31
~0500

Categories matching this recipe

Main coarse ,June ,Poultry