Rosemary Chicken with Fig-Orange Sauce

This is a recipe that uses dried figs. Be sure to buy the plumpest ones you can find.

• 1 ( ounce) package Blue Ribbon or Sun-Maid Calmyrna or Mission Figs
• 1/2 cup orange juice
• 4 boneless, skinless chicken breast halves (about 1 lb.)
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 4 thin slices prosciutto or ham (about 1 1/2 oz.)
• 1 tablespoon butter
• 1/2 cup chicken broth
• 1 teaspoon cornstarch
• 1 teaspoon grated orange peel
• 1 tablespoon chopped fresh rosemary or 2 teaspoons dried

METHOD

Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on HIGH 1 minute. Set aside.

Place each chicken breast between 2 sheets of plastic wrap and pound until thin. Combine honey and mustard. Spread 2-3 teaspoons on each chicken breast; top with one slice of prosciutto.

Place about six fig pieces in center of chicken. Reserve orange juice and remaining figs. Fold in sides and ends of breast; secure with toothpick. In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side.

Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken. Cook covered 2-3 minutes until sauce is slightly thickened. Remove toothpicks and serve.

Serves: 4

Recipe courtesy of the Valley Fig Growers. Thank you.

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