Chicken Breasts Stuffed with Figs, Prosciutto and Gorgonzola

Chicken Breasts Stuffed with Figs, Prosciutto and Gorgonzola
Recipe Date:
September 13, 2014
Serving Size:
Cook Time:
Imperial (US)
  • 4 Chicken Breasts Halves, Boneless & Skinless, 7-8 oz each
  • Kosher Salt, To Taste
  • Fresh Ground Black Pepper, To Taste
  • 8 Thin Prosciutto Slices, about 4 oz total
  • 5 ozs Gorgonzola Cheese, Crumbled
  • 1/2 cup Figs, Dried
  • 1 1/2 tbsps Olive Oil
  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Honey
  • 2 tbsps Flat Leaf Parsley, minced
  • Sprinkle of Fleur de Sel, To Garnish

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 Link

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, Chicken Breasts Stuffed with Figs, Prosciutto, and Gorgonzola

Photo courtesy of Bill Hogan, Chicago Tribune.