Summer Lovin'

Last night I made my favorite summertime dinner. It is simple and elegant (we have served it for dinner parties) and delicious. Plus, it looks pretty.







Chicken Paillards with Proscuitto and Figs

6 T. white wine
3 T. finely chopped fresh rosemary plus 8 sprigs
1 t. red pepper flakes
2 T. fresh lemon juice plus 1 lemon sliced into 1/8 inch rounds
1 t. salt
¼ t. freshly ground pepper
¼ c. olive oil
4-8 boneless, skinless chicken breast halves, pounded ¼ in. thick (1 half breast for each diner)
1-2 pints fresh Black Mission figs (to provide a minimum 2 per diner but you'll want to up that if I'm at table)
1 one-pound loaf country bread, cut into 1 ½ inch thick slices
8-10 slices proscuitto

Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper and oil. Pour into a large, shallow non-reactive dish. Add check breasts, lemon slices and 3 rosemary sprigs to dish with marinade. Cover; refrigerate 3 hours or up to overnight, turning chicken occasionally.

Brush grill with oil. Heat grill to medium hot. Just before cooking chicken, oil grill again. Grill chicken until juices run clear, 3 to 5 minutes, per side; set aside.

Grill whole figs on coolest part of grill until soft and warm, 3 to 6 minutes. (If you want to be really groovy, take some long stems of fresh rosemary, pull off the lower leaves leaving just a tuft at the top and use these to skewer the figs, like kabobs. I forgot to do that last night but it makes a very nice presentation). Slather bread with extra virgin olive oil and grill until bread is browned on both sides.

Wrap proscuitto loosely around each chicken breast. Arrange on a platter. Garnish with rosemary and serve with Balsamic Fig Sauce, figs and bread.

Balsamic Fig Sauce

1 pound dried Black Mission figs, chopped
1/3 c. red wine
1 T. balsamic vinegar
pinch of salt
1/8 t. freshly ground pepper
½ t. sugar
1 sprig fresh rosemary

Combine all ingredients with ½ c. water in a small saucepan. Cover; bring to a boil over high heat. Reduce to a simmer; cook, partially covered, until fruit has broken down, 20 to 30 minutes.

Let cool slightly; remove rosemary sprig. Press mixture through a large-holed sieve with a rubber spatula.