ROSEMARY CHICKEN WITH FIG-ORANGE SAUCE
Makes 4 servings
Each serving equals one 5 A Day servings
Ingredients
1 8-oz package dried figs
1/2 cup orange juice
4 (3 oz each) boneless, skinless chicken breast halves
2 Tbsps honey
2 Tbsps Dijon mustard
4 (1 oz total) thin slices proscuitto or ham
1 Tbsp butter
1/2 cup chicken broth
1 tsp cornstarch
1 tsp grated orange peel
1 Tbsp chopped fresh rosemary or 2 tsps dried
Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on high 1 minute. Set aside.
Place each chicken breast between 2 sheets of plastic wrap and pound until thin.
Combine honey and mustard. Spread 2–3 tsps on each chicken breast; top with one slice of prosciutto.
Place about six fig pieces in center of chicken.
Reserve orange juice and remaining figs.
Fold in sides and ends of breast; secure with toothpick
In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side.
Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken.
Cook covered 2–3 minutes until sauce is slightly thickened.
Remove toothpicks and serve.
Nutritional analysis per serving: Calories 370, Protein 31g, Fat 6g, Calories From Fat 14%, Cholesterol 80mg, Carbohydrates 51g, Fiber 7g, Sodium 425mg.
Source: Valley Fig Growers
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