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Chicken Paillards with Prosciutto and Figs

  • servings: 8

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Ingredients

  • 6 tablespoons white wine
  • 3 tablespoons 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
  • 8 boneless, skinless chicken-breast halves, pounded 1/4 inch thick
  • 1 lemon, sliced into 1/8-inch rounds
  • 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
  • Balsamic Fig Sauce

Directions

  1. Step 1

    Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper, and oil. Pour into a large, shallow nonreactive dish.

  2. Step 2

    Add chicken breasts, lemon slices, and 3 rosemary sprigs to dish with marinade. Cover; refrigerate 3 hours or up to overnight, turning chicken occasionally.

  3. Step 3

    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.

  4. Step 4

    Grill whole figs on coolest part of grill until soft and warm, 3 to 6 minutes. Grill bread until browned on both sides.

  5. Step 5

    Wrap prosciutto loosely around each chicken breast. Arrange on a platter. Garnish with rosemary and serve with Balsamic Fig Sauce, figs, and bread.

Source
Martha Stewart Living, June 1996

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