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Add a photoServings: 6
Ingredients
- 8 ounce. boned chicken breast
- 1 semi-dry fig
- 1 tbsp. Gorgonzola cheese
- 3 slices Pancetta
- Flour
- Egg wash
- 2-3 tbsp. Marsala
- 4 ounce. med. cream
- Parsley
- 3 tbsp. vegetable oil
Directions
- Cook 2 slices of pancetta till crispy and drain.
- Lb. chicken breasts slightly and cover one breast with mix of gorgonzola cheese, cooked pancetta, finely minced fig. Cover with other breast and lace together with small metal skewers.
- Heat oil in a saute/fry pan till very warm. Meanwhile, dredge stuffed chicken in flour and then the egg wash. Place in warm oil very carefully. When all sides are browned turn flame down and saute/fry till cooked turning frequently.
- When almost cooked add in the other slice of uncooked pancetta, cut into small pcs. When pancetta is cooked dump the oil from the pan retaining the pancetta bits.
- Deglaze the pan with the marsala wine, add in butter, stock and cream. When reduced to the desired consistency add in minced parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 6 servings | |
| Calories 297 | |
| Calories from Fat 174 | 59% |
| Total Fat 19.58g | 24% |
| Saturated Fat 5.73g | 23% |
| Trans Fat 0.21g | |
| Cholesterol 75mg | 25% |
| Sodium 1245mg | 52% |
| Potassium 392mg | 11% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.51g | 0% |
| Protein 24.68g | 39% |
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