Under The Tuscan Sun Chicken
- 6 whole boneless skinless chicken breasts
- 1/2 cup whole milk ricotta cheese
- 1/2 cup Fontina cheese, grated
- 1/2 cup chopped dried mission figs
- fresh sage, - 12 leaves
- 1 large shallot, finely minced
- flat-leaf Italian parsley, finely chopped - 2 t
- unsalted butter - 1 stick
- pancetta, - 6 slices
- unsalted chicken stock, - 1/2 c
- marsala wine, - 1/2 c
- kosher salt & fresh ground pepper
- extra virgin olive oil
- Prepare chicken breasts by splitting whole breast and using flat end of meat tenderizing tool to flatten each breast to about 1/4 inch in thickness, (placing breast in large plastic freezer bag, before flattening works well).
- Store prepared chicken in refrigerator, while preparing filling.
- Sautee shallot and garlic in 2 tablespoons unsalted butter, just until tender, cool slightly.
- Mix together the ricotta, fontina cheese, shallots, garlic, and chopped figs, mix well; then add parsley, 1/2 teaspoon salt and ground pepper.
- Fill chicken breasts with 1 tablespoon filling, roll, place 2 whole sage leaves on top of chicken breast, (seam side down), then wrap 1 slice of pancetta.
- Continue to fill and wrap remaining chicken breasts then place in large dutch oven or similar heavy baking pan, that has been coated with olive oil.
- Before baking drizzle chicken breast with olive oil, and sprinkle with cracked black pepper.
- Bake uncovered at 350 for 30 to 40 minutes.
- Remove chicken to platter and cover with foil. Deglaze baking pan, over medium heat with chicken broth and Marsala wine, let reduce to about 1/2 then swirl in 1 tablespoon of cold unsalted butter.
- Pour sauce over chicken, and garnish with sprigs of Italian parsley and halved fresh figs.
- Mangia!
chicken breasts, milk ricotta cheese, fontina cheese, mission figs, fresh sage, shallot, flatleaf italian parsley, butter, pancetta, chicken, marsala wine, kosher salt, extra virgin olive oil
Taken from www.food.com/recipe/under-the-tuscan-sun-chicken-421886 (may not work)