Chicken Paillards With Prosciutto Figs
Ingredients| 6 tbsp white vinegar |
|
|---|
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" <[email protected]>date: Sat, 13 Jul 1996 07:12:31
~0500
Servings: 8
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