| 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
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