I remember stumbling upon this recipe last summer in one of my Cooking Light books. I had never tasted fig preserves before, but knew that my family loves both chicken and prosciutto, so I decided to give it a shot. I was quite skeptical as I was mixing the odd-textured sauce together, hoping that my picky younger siblings would approve of this new meal. After the first bite, everyone was hooked. The dinner table fell silent and we just kept eating! I swear this stuff tastes like you've coated chicken with candy. The fig preserves are so sweet and perfectly balanced by the salty prosciutto. Since then, this has become my "signature" dish in our household. It was on my bucket list to make before going back to Elon, so I did tonight and my taste buds were some happy campers.
Mom and I made the chicken dish together, and added a side of warm french bread and our favorite tomato salad. Here are the recipes for the chicken and the tomato salad:
Pan-Seared Chicken with Prosciutto-Fig Sauce
- 2 (4-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1 teaspoon olive oil
- 1/3 cup fig preserves
- 2 tablespoons chopped prosciutto
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
1. Sprinkle chicken evenly with salt. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add chicken to pan, and cook 2 to 3 minutes on each side until seared.
2. Combine fig preserves and remaining ingredients.
3. Add to chicken.
4. Cover, reduce heat to medium, and cook 6 minutes or until chicken is done.
5. Uncover and cook 1 minute over medium-high heat until sauce is slightly thickened. I took the chicken out of the pan at this point in time to avoid burning the meat. Once the sauce thickened, I poured it over the chicken.
Recipe directly from Cooking Light.
- 15 grape tomatoes
- 4 thin wedges of red onion
- Drizzle of olive oil
- Salt, to taste
Note: The quantities of these ingredients can be increased to create a larger portion for your side dish. We simply used the ingredients we had on hand.
- Wash grape tomatoes and cut in half and place in serving bowl.
- Cut the red onion into four thin wedges and put in bowl with tomatoes. You can alter the size of the wedges to your desire.
- Drizze desired amount of olive oil over the tomatoes and onion. I don't measure the amount I pour- just drizzle the olive oil until the salad is well coated.
- Sprinkle a decent amount of salt on top of the salad and mix well. You may need to continue to add more salt, to taste. You should really add a decent amount of salt to this salad to enhance the full flavor of the tomato and onion.
- Serve with dinner, and enjoy!
This is a fairly easy dinner to prepare. The longest and hardest parts of the preparation are chopping the prosciutto and waiting for the sauce to thicken. Aside from that, it's easy peasy! I'd definitely suggest making it sometime soon. You'll impress your friends.