For some, the idea of prosciutto-fig stuffed chicken sounds fancy and beyond their skill set. Remember those awesome prosciutto fig rolls I showed you? Here’s an idea that can take the same prosciutto fig rolls and incorporate them into an amazing entree. This shows just how easy something so fancy-sounding can be.
This whole idea started when I had a catering company and the prosciutto rolls were on the hors d’oeuvres menu at a particular function. I ended up with a surplus of about a dozen rolls and decided to put them in the freezer (mainly to keep myself from gorging on them).
A week later, I was tinkering about, making supper for some friends that had come over. Lo and behold, the still-frozen prosciutto fig rolls I had just pulled out and was planning on thawing out for snacks called out to me…..
A quick bit of paring knife work and the prosciutto-fig stuffed chicken was born. The guests loved it; by extension, I loved it. It really is a joy to find something that makes a great appetizer can also become part of a great main course.
Now, this inspired a trend in my cooking that spawned other fillings for chicken breasts; but this one has remained my favourite by far. Incorporating different complimentary ingredients (sun-dried tomato, roast garlic cloves, caramelized onions to name but a few) can lead down a rabbit hole of ideas. Give it a whirl, you’ll see what I mean.
Herb crusting is also one of the many things that can be done with this dish. A light cream sauce wouldn’t hurt it, provided the flavours play well with and don’t overshadow the stuffing. I’d recommend something accented with a mild cheese or basil. Once the breast is stuffed, you can follow the recipe to the letter or play about with it. Have fun with it; I did.
Prosciutto-fig stuffed chicken
- paring knife, oven-safe frying pan
- 4 6oz chicken breast skinless or skin on; you decide
- 4 prosciutto fig roll see the recipe on the web page
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp basil
- 1 tsp thyme
- 1 tsp oregano
- 1 Tbsp olive oil
- 1/2 cup white wine
- 1/2 cup stock chicken or vegetable. See link attached
- To make the prosciutto fig rolls, see the attached recipe link.
- Place the rolls in the freezer until solidly frozen. This makes inserting them into the chicken much easier.
- Preheat the oven to 350F
- Lay your chicken breasts flat on the board, skin side down, thick end facing you.
- Insert the paring knife in the thickest portion of the breasts, point towards the narrow end of the breast; gently saw the blade back and forth, creating a hollow large enough to fit the roll. use a finger to gauge the size of the hollow.
- Gently insert the frozen roll into the hole you've just made; use a spiraling motion, as though screwing a bolt into a hole, turning with the direction of the end flap so the roll doesn't unravel.
- Heat up an oven-safe skillet and add the olive oil while mixing the salt, pepper and spices. Dredge the breasts in the spice mixture on the skin side only and place herbed side down in the skillet. LIVE FOR THAT SIZZLING SOUND……
- Once the breast is seared on the herbed side, flip it to herb side up, add the wine and stock. Cover and place it in the oven until an internal temperature of 165F is reached.
- Remove from the oven, let the breasts rest in the pan wit their liquid for 5-10 minutes. Serve whole or slice crossways to show the cross section.