Down Under Chicken Food
"UNDER THE TUSCAN SUN CHICKEN"
Chicken breast stuffed with cheese and figs wrapped in pancetta and served with a Marsala wine sauce.
Provided by lemieuxfemme_1593465
Categories Chicken Breast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Prepare chicken breasts by splitting whole breast and using flat end of meat tenderizing tool to flatten each breast to about 1/4 inch in thickness, (placing breast in large plastic freezer bag, before flattening works well).
- Store prepared chicken in refrigerator, while preparing filling.
- Sautee shallot and garlic in 2 tablespoons unsalted butter, just until tender, cool slightly.
- Mix together the ricotta, fontina cheese, shallots, garlic, and chopped figs, mix well; then add parsley, 1/2 teaspoon salt and ground pepper.
- Fill chicken breasts with 1 tablespoon filling, roll, place 2 whole sage leaves on top of chicken breast, (seam side down), then wrap 1 slice of pancetta.
- Continue to fill and wrap remaining chicken breasts then place in large dutch oven or similar heavy baking pan, that has been coated with olive oil.
- Before baking drizzle chicken breast with olive oil, and sprinkle with cracked black pepper.
- Bake uncovered at 350 for 30 to 40 minutes.
- Remove chicken to platter and cover with foil. Deglaze baking pan, over medium heat with chicken broth and Marsala wine, let reduce to about 1/2 then swirl in 1 tablespoon of cold unsalted butter.
- Pour sauce over chicken, and garnish with sprigs of Italian parsley and halved fresh figs.
- Mangia!
Nutrition Facts : Calories 363.6, Fat 8.5, SaturatedFat 4.2, Cholesterol 157.8, Sodium 244.3, Carbohydrate 9.2, Fiber 1.2, Sugar 6.1, Protein 59.6
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