Chicken with Prosciutto and Figs

I know the whole “eating seasonally” thing is basically a giant cliché and, with the miracles of modern science, you can get almost whatever you want year round, but you guys! You guys! Its fig season! For whatever reason, figs are one of the few items of produce that only really make a consistent appearance at the grocery store in the summer. They might pop up here and there at other times of the year, but for the most part, the fig has defied modern agriculture practices and stayed a seasonal, summer-only gem (or at least as seasonal as any massed produced food item can be). So here’s another, albeit more savory, fig recipe on the blog today celebrating this intrepid fruit. So without further ado, my recipe for Chicken with Prosciutto and Fig.

 Chicken with Prosciutto and Figs, serves 3-4 depending on the voracity of the eater

  • Extra Virgin Olive Oil
  • 1 teaspoon freshly grated orange zest (about 1 orange)
  • 1 tablespoon fresh rosemary, finely chopped (about two sprigs)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon freshly cracked pepper
  • 4-5 slices of Prosciutto
  • 4 Boneless Skinless Chicken breast cutlets, trimmed of any excess fat or gristle 9though you can certainly just use a regular ol’ chicken breast. just lengthen the cooking time)
  • Figs, cut in in quarters length-wise
  • honey
  • 2 Cloves Garlic, crushed or finely grated on a microplane

    The chicken cutlets get the rub down with a mixture of orange zest, rosemary, and salt

The Equipment:

  • Fine Microplane grater for zesting
  • Sharp knife for chopping up herbs
  • Large Oven Proof Baking Dish

The Process:

1) Preheat the oven to 375 degrees Fahrenheit. Lightly grease an oven proof pan with olive oil (you can wipe it on with a paper towel or use an olive oil spray). Set aside.

2) Mix together the salt, pepper, rosemary, orange zest, garlic, and half a tablespoon of extra virgin olive oil. Rub each chicken with a large pinch of the mixture until everything is well coated.

The chicken is layered with Prosciutto with the fi quarters nestled between each piece.

3) Drape each chicken breast with a slice of prosciutto and set in an oven proof dish about an inch apart.

4) Drizzle honey over your fig quarters and gently mix them together (you can do this in a bowl or even just on a cutting board). Pour in to the oven proof dish around the chicken breast.

5) Bake everything together for 15- 20 minutes until the chicken is cooked through and opaque (about 165 degrees internal temperature). Cover the chicken loosely with foil and let the chicken rest for 5 to 10 minutes. Serve and enjoy!

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