Pairing Notes: This dish is a perfect complement to the complexity of the 2012 Roma’s. The prosciutto brings out the umami aspects of the wine, while the figs highlight the fruit.
Chef’s Tip: Using fresh figs instead of dried figs makes the dish even better. Be sure to really flatten the chicken.
Recipe by Betty Rosbottom, Sunday Roasts: A Year's Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys, and Legs of Lamb, via Splendidtable.org, Chicken Breasts Stuffed with Figs, Prosciutto, and Gorgonzola
Photo courtesy of Bill Hogan, Chicago Tribune.
