Prosciutto-Wrapped Stuffed Chicken Breasts with Figs, Rosemary + Cheese

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 From Rachael Ray - this was delicious despite the fact I  remembered this morning I did not put the rosemary on it. Also we used boneless chicken thighs as we had no chicken breasts! We used dried figs and fig preserve. Also Boursin cheese (never gorgonzola in this house!)


4-6 boneless, skinless chicken breasts 

Salt and pepper 

12-18 slices thin, but not shaved prosciutto di Parma 

8-12 figs, chopped, or 1 cup fig spread or jam 4-6 teaspoons 

finely chopped rosemary 

12-16 ounces gorgonzola dolce or 2 packages of Boursin (soft garlic-and-herb cheese) 

2-3 tablespoons EVOO


Butterfly the breasts by slicing horizontally across each breast, but not all the way through, then use a mallet to evenly pound the chicken to ½ inch thick. 

Season chicken with salt and pepper. 

Arrange and layer 3 slices of ham and position chicken breasts on top. 

Cover with figs or spread and top with rosemary and cheese, then roll and wrap snuggly. 

Heat oven to 375°F.

Heat a nonstick skillet over medium to medium-high heat with EVOO. 

Skewer the chicken with long picks or metal skewers. (didn't do)

Cook the chicken seam-side side down (lightly brown the ham and and turn), 7 to 8 minutes total.

 Transfer to oven and cook 7 to 8 minutes more.

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