Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper and oil. Pour into a large, shallow nonreactive dish. Add chicken breasts, lemon slices, and 3 rosemary sprigs to dish marinade. Cover, refrigerate 3 hours or up to overnight, turning chicken occassionally. Brush grill with oil. Heat grill to medium hot. Just before cooking chicken, oil grill again. Grill chicken until juices run clear, 3 to 5 minutes per side; set aside. Grill whole figs on coolest part of grill until soft and warm, 3 to 6 minutes. Grill bread until browned on both sides. Wrap prosciutto loosely around each chicken breast. Arrange on a platter. Garnish with rosemary and serve with Balsamic Fig sauce, figs and bread. Posted to MC-Recipe Digest V1 #154 Date: Fri, 12 Jul 1996 08:58:13 -0800 From: Kristine Recipe By : Martha Stewart Living, June 1996
