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Source: Fabulous Food Associations

Rosemary Chicken with Fig Orange Sauce
This chicken dish is great with tangy red and green cole slaw.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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1 eight-ounce package dried figs
1/2 cup refrigerated orange juice
4 chicken breast halves, (about 1 pound) skinless and boneless
2 tablespoons honey
2 tablespoons Dijon mustard
4 thin slices deli ham, or proscuitto (about 1 1/2 ounces)
1 tablespoon butter
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon grated orange zest
1 tablespoon rosemary, fresh chopped, or 2 teaspoons dried and chopped




Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on HIGH one minute. Set aside. Place each chicken breast between 2 sheets of plastic wrap and pound until thin. Combine honey and mustard .Spread 2-3 teaspoons 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.




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