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Chicken Paillards with Prosciutto and Figs


Proscuitto-wrapped chicken breasts are complemented by warm grilled figs and a balsamic fig sauce.

  • Servings: 8

Source: Martha Stewart Living, June 1996


  • 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


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

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

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

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