Title: Chicken Paillards with Prosciutto and Figs
Categories: Main coarse, June 1996 i, Poultry
Yield: 8 Servings

6 tb White vinegar
3 tb Fresh rosemary -- finely
Chopped
1 ts Red pepper flakes
2 tb Fresh lemon juice
1 Whole lemon -- sliced into
1/8 " rou
1 ts Salt
1/4 ts Freshly ground black pepper
1/4 c Olive oil
8 Whole boned and skinned
Chicken breast halves --
Pounded 1/4" thick
16 Whole figs -- pref. Black
Mission
1 lb Country bread -- cut into 1
1/2 " slic
8 sl 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.

Posted to MC-Recipe Digest V1 #154

Date: Fri, 12 Jul 1996 08:58:13 -0800

From: Kristine

Recipe By : Martha Stewart Living, June 1996