Side Pannel
Chicken Paillards with Prosciutto and Figs
Chicken Paillards with Prosciutto and Figs
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 6 tb White vinegar
- 3 tb Fresh rosemary -- finely
- Chopped
- 1 ts Red pepper flakes
- 2 tb Fresh lemon juice
- 1 Whole lemon -- sliced into
- 1/8 " rou
- 1 ts Salt
- 1/4 ts Freshly ground black pepper
- 1/4 c Olive oil
- 8 Whole boned and skinned
- Chicken breast halves --
- Pounded 1/4" thick
- 16 Whole figs -- pref. Black
- Mission
- 1 lb Country bread -- cut into 1
- 1/2 " slic
- 8 sl Prosciutto
Directions
Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper
and
oil. Pour into a large, shallow nonreactive dish. Add chicken breasts,
lemon
slices, and 3 rosemary sprigs to dish marinade. Cover, refrigerate 3 hours
or
up to overnight, turning chicken occassionally. Brush grill with oil. Heat
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. Grill
whole figs on coolest part of grill until soft and warm, 3 to 6 minutes.
Grill
bread until browned on both sides. Wrap prosciutto loosely around each
chicken breast. Arrange on a platter. Garnish with rosemary and serve with
Balsamic Fig sauce, figs and bread.
and
oil. Pour into a large, shallow nonreactive dish. Add chicken breasts,
lemon
slices, and 3 rosemary sprigs to dish marinade. Cover, refrigerate 3 hours
or
up to overnight, turning chicken occassionally. Brush grill with oil. Heat
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. Grill
whole figs on coolest part of grill until soft and warm, 3 to 6 minutes.
Grill
bread until browned on both sides. 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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