figs, prosciutto and Comte cheese fill a chicken
breast, served with a simple pan sauce.
stuffed chicken breast or other meat is an elegant way to
change up the dinner menu. And it need not take a great deal
of time. Simply prepare a filling, pound the chicken to
create more surface area, spread on the filling, roll and
of kitchen string does the job neatly and quickly; just
bundle up as if tying ribbon around a birthday present. A
few toothpicks also do the job, but might make the chicken
pieces a bit difficult to turn in the skillet to brown all
version takes advantage of seasonal figs, but you could use
dried. Soak them for 10 or 15 minutes in hot water or warmed
port or other sweet wine if they seem a bit hard.
serve, slice the bundles crosswise, revealing the pretty
filling and drizzle with the pan sauce. The weeknight meal
will seem like a special occasion.
AND CHEESE-STUFFED CHICKEN BREASTS
10 fresh black mission figs (or 4 brown Turkey figs),
stemmed, finely chopped
ounces Comte or similar cheese, finely diced or grated
teaspoons fresh thyme leaves
tablespoons very finely chopped tropea or other red onion
teaspoon coarse salt
boneless chicken breasts, pounded about 1/4 inch thick
4 to 8
thin slices prosciutto or other cured ham
tablespoon olive oil
cup dry white wine or dessert wine
1 or 2
tablespoons cold butter
together the figs, cheese, thyme and onion in a small bowl;
season with a pinch of salt. Lay chicken pieces flat on a
baking sheet or other work surface. Cover with prosciutto
slices, 1 or 2 per chicken breast, depending on their size.
Divide the fig mixture among the chicken breasts, spreading
thinly. Starting from a narrow end, roll up each chicken
breast, compressing to keep the filling inside the best you
can. Secure each with toothpicks, 3 or 4 per breast, or
kitchen string, tying the bundle like a gift box. (Securing
the rolled meat with string will make cooking easier, but it
takes more time.)
the olive oil in a skillet over medium-high heat. Season the
outside of the chicken with salt. Add chicken to the
skillet; cook to brown all over, turning as needed, 8
minutes. Pour off most of the fat from the skillet. Add the
wine; reduce heat to a simmer and cover the skillet. Cook
until chicken is cooked through, 5 minutes.
chicken to a plate; turn heat under the skillet to high.
Stir in butter to thicken sauce; cook to reduce slightly.
Serve chicken, sliced crosswise, with the sauce.
information per serving: 440 calories, 18 g fat, 7 g
saturated fat, 139 mg cholesterol, 20 g carbohydrates, 47 g
protein, 1,183 mg sodium, 3 g fiber