Pan-Seared Chicken in Prosciutto-Fig Sauce

Prep: 3 minutes; Cook: 12 minutes. Prosciutto is Italian-style ham that has been seasoned, salt-cured (not smoked), and air-dried. After it's dried, the meat is pressed, so it has a firm, dense texture. Prosciutto is a little pricey, but the flavor it adds is worth it. If you can't find it, you can substitute lean ham.


2 servings (serving size: 1 chicken breast half and 1/4 cup sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 299
Caloriesfromfat 16 %
Fat 5.2 g
Satfat 1.2 g
Monofat 2 g
Polyfat 0.5 g
Protein 30.3 g
Carbohydrate 30.7 g
Fiber 0.0 g
Cholesterol 73 mg
Iron 1.1 mg
Sodium 622 mg
Calcium 15 mg


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


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.

Combine fig preserves and remaining ingredients. Add to chicken. Cover, reduce heat to medium, and cook 6 minutes or until chicken is done. Uncover and cook 1 minute over medium-high heat until sauce is slightly thickened.

Cooking Light Superfast Suppers,

Oxmoor House

January 2003
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