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 Makes
4 servings.
1 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.
Nutrients analysis per serving: Calories
393; Protein 31g; Fat 6g; Carbohydrates 50g; Sodium 600mg;
Dietary Fiber 7g.
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