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.

Yield: 2 servings (serving size: 1 chicken breast half and 1/4 cup sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 16%
  • Fat: 5.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.5g
  • Protein: 30.3g
  • Carbohydrate: 30.7g
  • Fiber: 0.0g
  • Cholesterol: 73mg
  • Iron: 1.1mg
  • Sodium: 622mg
  • Calcium: 15mg

Ingredients

  • 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

Preparation

  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. 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.
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