Chicken paillards with prosciutto & figs

8 Servings

Ingredients

Quantity Ingredient
6 tablespoons White vinegar
3 tablespoons Fresh rosemary -- finely
Chopped
1 teaspoon Red pepper flakes
2 tablespoons Fresh lemon juice
1 Whole lemon -- sliced into
⅛ \" rou
1 teaspoon Salt
¼ teaspoon Freshly ground black pepper
¼ cup Olive oil
8 Whole boned and skinned
Chicken breast halves --
Pounded 1/4\" thick
16 Whole figs -- pref. Black
Mission
1 pounds Country bread -- cut into 1
½ \" slic
8 slices 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.

Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" <dax@...>date: Sat, 13 Jul 1996 07:12:31 ~0500

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