Stuffed Chicken Breast with a
Roasted Fig Sauce

4 chicken cutlets pounded thin
4 slices of Prosciutto di Parma
4 to 6 slices of Fontina cheese
1 basket of fresh figs
Salt and pepper
Fresh thyme
4 basil leaves
2 shallots
¼ cup of chopped parsley
½ cup of chicken stock
¼ cup of port wine
Seasoned flour for dredging chicken

Method: Roast figs
Slice the figs in half and coat in olive oil and
salt and pepper then place on a parchment lined
baking sheet.
Roast at 350 degrees for 10 min then set aside for pan sauce.

Method: Chicken breasts
Lay the chicken cutlet on wax paper.
Lay prosciutto slice on the chicken cutlet, then the cheese
and basil leave.
Roll up the chicken breasts away from you.
Dredge the chicken rolls in seasoned flour.
Brown the chicken in olive oil and 1 Tbl of butter.
Brown evenly on all sides. Set the chicken breasts aside
While you make your pan sauce.

In the same saute pan that you browned the chicken, add shallots and
brown lightly. Add the figs and cook for a few minutes then add the port wine and chicken
Cook for 5 minutes season with salt and pepper and return the chicken rolls to sauce.
Cover the sauce pan and cook for 10-12 minutes.