Ingredients Jump to Instructions ↓

  1. Rosemary Chicken With Fig-Orange Sauce

  2. 4 servings 8-oz. package Blue Ribbon or Sun-Maid Calimyrna or Mission Figs

  3. 1/2 cup orange juice

  4. 4 boneless, skinless chicken breast halves (about 1 lb.)

  5. 2 tablespoons honey

  6. 2 tablespoons Dijon mustard

  7. 4 thin slices prosciutto or ham (about 1 1/2 oz.)

  8. 1 tablespoon butter

  9. 1/2 cup chicken broth

  10. 1 teaspoon cornstarch

  11. 1 teaspoon grated orange peel

  12. 1 tablespoon chopped fresh rosemary or 2 teaspoons dried

  13. Cut stems from figs and cut into quarters. Place figs and orange

  14. juice in a small microwave-safe bowl. Cover and microwave on HIGH

  15. 1 minute. Set aside.

  16. Place each chicken breast between 2 sheets of plastic wrap and pound until thin.

  17. Combine honey and mustard. Spread 2-3 teaspoons on each chicken

  18. breast; top with one slice of prosciutto. Place about six fig pieces

  19. in center of chicken. Reserve orange juice and remaining figs.

  20. Fold in sides and ends of breast; secure with toothpick. In skillet over medium high heat, melt butter. Add chicken and cook

  21. 4 minutes on each side. Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken.

  22. Cook covered 2-3 minutes until sauce is slightly thickened. Remove

  23. toothpicks and serve.


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