Well, I have to say… it felt really good to turn the oven on again. With the unusual heat wave we have been having in Central New York, we’ve been pretty focused on the grill for the past month.
This week I wanted to bring to light on of my favorite vinegars, Napa Valley Naturals Fig Balsamic Vinegar.
This artisan handcrafted Fig Balsamic Vinegar is aged in Modena, Italy. It’s a rich, dark, sweet, and lightly acidic vinegar made from just two ingredients – balsamic vinegar and fig puree. Simply delicious… even by itself drizzled over mixed greens or vanilla ice cream! It’s also very reasonable priced and something we always carry in the store.
Fig Balsamic Vinegar makes healthy flavorful cooking a snap. This week, I’ll share three of my favorite healthy recipes with this great pantry staple. Starting with Recipe #1: Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce.
Prosciutto Wrapped Chicken Breasts with Fig Balsamic Sauce
4 Boneless, Skinless Chicken Breasts
4 oz. Package of Thin Sliced Prosciutto (8 Slices)
1 Tbls. Extra Virgin Oil Olive*
Salt & Pepper to Taste
Fig Balsamic Marinade
½ Cup Napa Valley Naturals Fig Balsamic Vinegar*
½ Cup Chicken Stock
1 Tbsp. Brown Sugar
1 Clove Garlic, Minced
1 Tbsp. Extra Virgin Olive Oil”
Salt & Pepper to taste
Make the marinade: Whisk all ingredients together in a bowl and set aside. (When using dried thyme – rub in between your hands before dropping it into the jar to release its natural oils).
Place chicken breasts in a casserole dish (or large Ziploc bag) and add in marinade (mix and turn chicken to coat. Place in refrigerator for 30 minutes or longer.
Take chicken breasts out of marinade and lightly pat dry with paper towels. Pour marinade into a small sauce pan and bring to a full boil. Reduce and cook over medium heat for about 10-12 minutes until the fig balsamic sauce is thoroughly cooked and thickened.
In the meantime, start wrapping your chicken. Lay two slices of prosciutto (side by side) on a cutting board. Place chicken (top side down) on the center of the two slices of prosciutto – wrap the prosciutto around the chicken breasts. Secure with a couple of toothpicks as needed.
Preheat oven to 350 degrees. Place a large oven safe frying pan on the stove top over medium high heat, add 1 tablespoon of olive oil and then place the chicken breasts (top side down first – toothpicks up) to the pan. Brown for about 4 minutes, then flip and brown the other side. Flip chicken once again so that the top of the chicken breasts are showing again.
Spoon the sauce over the chicken breasts then place the frying pan into the oven to roast for about 20 minutes or until chicken has reached 160 degrees. Remove from oven let rest for about 5-10 minutes.
Move chicken to a platter and drizzle remaining frying pan sauce over the chicken. Serve with cauli-rice, rice, or mashed potatoes and roasted vegetables.
*Ingredients available at à la Maison in Baldwinsville, NY or contact us at 315-440-6637.