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ROSEMARY CHICKEN WITH FIG-ORANGE SAUCE

Makes 4 servings
Each serving equals one 5 A Day servings
 

Ingredients

• 1 8-oz package dried figs
• 1/2 cup orange juice
• 4 (3 oz each) boneless, skinless chicken breast halves
• 2 Tbsps honey
• 2 Tbsps Dijon mustard
• 4 (1 oz total) thin slices proscuitto or ham
• 1 Tbsp butter
• 1/2 cup chicken broth
• 1 tsp cornstarch
• 1 tsp grated orange peel
• 1 Tbsp chopped fresh rosemary or 2 tsps dried
 

Directions

Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on high 1 minute. Set aside.

Place each chicken breast between 2 sheets of plastic wrap and pound until thin.

Combine honey and mustard. Spread 2–3 tsps on each chicken breast; top with one slice of prosciutto.

Place about six fig pieces in center of chicken.

Reserve orange juice and remaining figs.

Fold in sides and ends of breast; secure with toothpick

In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side.

Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken.

Cook covered 2–3 minutes until sauce is slightly thickened.

Remove toothpicks and serve.
 

Nutritional analysis per serving:
Calories 370, Protein 31g, Fat 6g, Calories From Fat 14%, Cholesterol 80mg, Carbohydrates 51g, Fiber 7g, Sodium 425mg.
 

Source: Valley Fig Growers