->Rosemary Fig Orange <-

4 servings 8-oz. package Blue Ribbon or Sun-Maid Calimyrna 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

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.