Valley Fig Growers
Rosemary Chicken with Fig-Orange Sauce
Makes 4 servings.
Ingredients
- 8 ounces Blue Ribbon Orchard Choice 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
Directions
- 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.
Nutrition Information
amount per serving
- Calories 392
- % Calories from Fat 16%
- Fat 7
- Cholesterol 86
- Protein 29
- Carbohydrates 51
- Fiber 7
- Iron 2
- Sodium 670
- Calcium 100
- Potassium 857
