| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | Main coarse, June 1996 i, Poultry | 8 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <ksimpson@cwo.com> Recipe By : Martha Stewart Living, June 1996
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”