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Receta Chicken Paillards With Prosciutto And Figs
by Global Cookbook

Chicken Paillards With Prosciutto And Figs
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Ingredientes

  • 6 Tbsp. White vinegar
  • 3 Tbsp. Fresh rosemary -- finely Minced
  • 1 tsp Red pepper flakes
  • 2 Tbsp. Fresh lemon juice
  • 1 whl lemon -- sliced into
  • 1/8 x " rou
  • 1 tsp Salt
  • 1/4 tsp Freshly grnd black pepper
  • 1/4 c. Extra virgin olive oil
  • 8 whl boned and skinned Chicken breast halves -- Pounded 1/4" thick
  • 16 whl figs -- pref. Black Mission
  • 1 lb Country bread -- cut into 1
  • 1/2 x " slic
  • 8 slc Prosciutto

Direcciones

  1. Combine wine, minced rosemary, pepper flakes, lemon juice, salt, pepper and oil. Pour into a large, shallow nonreactive dish. Add in chicken breasts, lemonslices, and 3 rosemary sprigs to dish marinade. Cover, chill 3 hrs orup to overnight, turning chicken occassionally. Brush grill with oil. Heat grill to medium warm. Just before cooking chicken, oil grill again. Grill chicken till juices run clear, 3 to 5 min per side; set aside. Grill whole figs on coolest part of grill till soft and hot, 3 to 6 min.
  2. Grillbread till 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.