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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
- 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.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 84g | |
| Recipe makes 8 servings | |
| Calories 229 | |
| Calories from Fat 92 | 40% |
| Total Fat 10.35g | 13% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 29mg | 10% |
| Sodium 571mg | 24% |
| Potassium 97mg | 3% |
| Total Carbs 28.75g | 8% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.26g | 1% |
| Protein 5.51g | 9% |
