Rosemary Chicken with Fig-Orange Sauce
rec.food.recipes/Linda/Tennessee/2001
Makes 4 servings

1 (8-oz.) package Blue Ribbon or Sun-Maid Calimyrna or Mission Figs
1/2 cup orange juice
4 boneless, skinless chicken breast halves (about 1 lb.)
2 tablespoons honey
2 tablespoons Dijon mustard
4 thin slices prosciutto or ham (about 1 1/2 oz.)
1 tablespoon butter
1/2 cup chicken broth
1 teaspoon cornstarch
1 teaspoon grated orange peel
1 tablespoon chopped fresh rosemary or 2 teaspoons dried

Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on HIGH 1 minute. Set aside.

Place each chicken breast between 2 sheets of plastic wrap and pound until thin.

Combine honey and mustard. Spread 2-3 teaspoons on each chicken breast; top with one slice of prosciutto. Place about six fig pieces in center of chicken. Reserve orange juice and remaining figs. Fold in sides and ends of breast; secure with toothpick.

In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side.

Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken. Cook covered 2-3 minutes until sauce is slightly thickened. Remove toothpicks and serve.