Chicken Paillards with Prosciutto and Figs
| Yield: | 8 Servings |
| Categories: | Main Courses, Poultry |
| 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 |
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