Some things just go together, like Fred Astaire and Ginger Rogers, wine and cheese, family and laughter, children and…messes, bodily fluids, and noise. And some ingredients seem to beckon for others; peas and carrots, chocolate and peanut butter, mashed potatoes and gravy, Buffalo wings and bleu cheese dressing.
Lately, one of my favorite combinations has been calling to me; prosciutto with brie and figs; a perfect blend of savory, sweet, and creamy. I’ve married these flavors in warm cheese tartlettes and tasty thin-crust pizzas. I’ve earmarked the combination for a unique twist on a creamy macaroni and cheese. And for now, I’m going to roll them inside a chicken breast and call it dinner!
Chicken with Prosciutto, Brie, and Figs
- 4 boneless, skinless chicken breasts
- 4-5 slices prosciutto
- 8-ounce wedge brie, sliced
- 1/2 cup dried figs, sliced
- Salt and pepper
- 2 eggs, lightly beaten
- 1 1/2 cups panko bread crumbs
- Olive oil
Preheat oven to 375 degrees. Pound the chicken breasts down to between 1/4″ and 1/2″ thickness. Line the chicken breast with slices of prosciutto. Top the prosciutto with pieces of brie and the sliced figs. Tightly roll the chicken, tucking the ends in. Secure with toothpicks, if necessary. Season with salt and pepper. Dip the rolled chicken into the beaten eggs, then roll the chicken in the panko, until well coated. Heat a few tablespoons olive oil in a pan over medium heat. Place the chicken in the pan, seam-side down and cook for a minute or two on each side, until golden brown. Place the chicken in the oven and cook for about 20 minutes, until completely cooked through.