CHICOPEE, Mass. (Mass Appeal) – Loaded with flavor and easy to make! Kathleen Delaney, Personal Chef from MyGreatGrapes.com, showed us how to make a delicious chicken dish.
Chicken Breasts with Figs and Raspberries
3 ounces Prosciutto di Parma (thinly sliced and cut into 1/4-inch-wide strips)
1 cups Fresh bread crumbs (coarse ground)
1 cup fresh raspberries
3 tablespoons Parmigiano-Reggiano (grated)
1 Egg (Beaten)
1/4 cup Parsley (finely chopped)
2 teaspoons Rosemary (finely chopped)
1 Oranges (grated)
6 Chicken breasts, rinsed, and patted dry
Salt and Freshly Ground Black Pepper
2 cups Chicken Stock
1/2 cup Cider Vinegar
1/2 cup Fresh Chives (chopped)
2 tablespoons Cilantro (chopped)
3 tablespoons Butter
Grill chicken breasts on all sides, baste with sauce. Transfer to baking dish cover with sauce bake at 375 to 165′
Add raspberries, figs and stir half of them together with the prosciutto, Parmigiano-Reggiano, Eggs, Bread Crumbs, Orange Zest, Parsley, Rosemary, Salt, and Pepper until well-combined.
Lat down the chicken with the skin side down on a cutting board and season well with salt and pepper. Spread 2 tablespoons of the filling onto each breast from side to side.
Starting from the long side, roll each leg up and tie tightly with butcher’s twine in two places. Season the outside of the legs with salt and pepper, brush on some olive oil, and grill. Cook until golden brown and flip. It can be difficult with a roll of meat like this to cook evenly. Ensure all sides are cooked well until the internal temperature of the chicken reaches 160 degrees.
While the chicken is grilling, pour the cider vinegar, and the chicken stock into a pot. Cook until it’s reduced and the berries are a little broken down, about 10 minutes. Then remove from heat and add the butter, chives, and cilantro. Stir together to combine.
Remove chicken from the grill and let it rest for about 10 minutes. You always want to let rolled meat rest like this.
Meanwhile, toss together the salad ingredients until combined.
To serve, slice each breast into 3/4 inch-thick medallions and serve with the berry sauce.