"under the Tuscan Sun Chicken"

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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