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LOCATION: Recipes >> Poultry >> Rosemary Fig Orange

Print this Recipe    Rosemary Fig Orange

Rosemary Chicken With Fig-Orange Sauce
4 servings

8-oz. package Blue Ribbon or Sun-Maid Calimyrna or Mission Figs
1/2 cup orange juice
4 boneless, skinless chicken breast halves (about 1 lb.)
2 tablespoons honey
2 tablespoons Dijon mustard
4 thin slices prosciutto or ham (about 1 1/2 oz.)
1 tablespoon butter
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon grated orange peel
1 tablespoon chopped fresh rosemary or 2 teaspoons 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 teaspoons 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.


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