Chicken Paillards With Prosciutto And Figs Food

BALSAMIC FIG SAUCE

Balsamic Fig Sauce image

This sauce is the perfect accompaniment to Chicken Paillards with Prosciutto and Figs.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 7

Ingredients

1 pound fresh figs, preferably Black Mission, chopped into 3/4-inch pieces
1/3 cup red wine
1 tablespoon balsamic vinegar, or to taste
Pinch of salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon sugar
1 sprig fresh thyme

Steps:

Combine all ingredients with 1/2 cup water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.
Let cool slightly; remove thyme sprig. Press mixture through a large-holed sieve with a rubber spatula.

CHICKEN PAILLARDS WITH AVOCADO AND POMEGRANATE SALSA

Chicken Paillards With Avocado and Pomegranate Salsa image

Make and share this Chicken Paillards With Avocado and Pomegranate Salsa recipe from Food.com.

Provided by Queen Dana

Categories Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

four 4 oz. boneless skinless chicken breast half
1/4 cup fresh lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon pomegranate molasses
kosher salt & freshly ground black pepper
1 large lemon
1/2 medium pomegranate
3 small scallions, white and light-green parts only, thinly sliced
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/4-inch dice (6 to 7 oz. each)
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh flat-leaf parsley
1 teaspoon finely diced seeded jalapeno
1 teaspoon pomegranate molasses
kosher salt

Steps:

Prepare the Chicken.
Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 teaspoons salt, and 1/4 teaspoons pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.
Make the Salsa.
Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 teaspoons salt. Fold gently with a rubber spatula. Season to taste with more salt.
Cook the Chicken.
Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Nutrition Facts : Calories 350.2, Fat 32.1, SaturatedFat 4.5, Sodium 10, Carbohydrate 18.5, Fiber 8.9, Sugar 6.5, Protein 3

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