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

Tasting 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.

Serena's tips: Using fresh figs instead of dried figs makes the dish even better. Be sure to really flatten the chicken.


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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.