Fig-and Cheese- Stuffed Chicken Breasts

Categories: Chicken-main dish

Ingredients

• 8 to 10 fresh black mission figs or dried figs,
• soaked in hot water or wine for 10 to 15
• minutes, stemmed and finely chopped
• 2 oz. Comte or Gruyere cheese, finely diced
• or grated
• 4 tsp. fresh thyme leaves
• 2 Tbsp. very finely chopped red onion
• 1/2 tsp. coarse salt
• 4 boneless chicken breasts, pounded about
• 1/4 inch thick
• 4 to 8 thin slices prosciutto or other cured
• ham
• 1 Tbsp. olive oil
• 1/2 cup dry white wine or dessert wine
• 1 to 2 Tbsp. cold butter

Directions

1. Mix together the figs, cheese, thyme and onion in a small bowl; season with a pinch of salt; set aside.
2. Lay chicken pieces flat on a baking sheet or other work surface. Cover with prosciutto slices, 1 to 2 per chicken breast, depending on their size.
3. 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.)
4. heat 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. Pout 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.
5. Transfer 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.

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