Chicken Paillards With Prosciutto & Figspoultry 6 tablespoon white vinegar 3 tablespoon fresh rosemary -- finely 1 chopped 1 teaspoon red pepper flakes 2 tablespoon fresh lemon juice 1 whole lemon -- sliced into 1/8 rou 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup olive oil 8 whole boned and skinned 1 chicken breast halves -- 1 pounded 1/4 thick 16 whole figs -- pref. black 1 mission 1 lb country bread -- cut into 1 1/2 slic 8 slice prosciutto 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" |
