• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Chicken Paillards with Prosciutto and Figs

  • Recipe Submitted by on

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


Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper
oil. Pour into a large, shallow nonreactive dish. Add chicken breasts,
slices, and 3 rosemary sprigs to dish marinade. Cover, refrigerate 3 hours
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.
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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