Recipe for Chicken Paillards with Prosciutto and Figs 
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Yield:
8 Servings
Ingredients:
Amount Ingredient
6 tbl White vinegar
3 tbl Fresh rosemary -- finely
Chopped
1 tsp Red pepper flakes
2 tbl Fresh lemon juice
1 whl lemon -- sliced into
1/8 x " rou
1 tsp Salt
1/4 tsp Freshly ground black pepper
1/4 cup Olive oil
8 whl boned and skinned
Chicken breast halves --
Pounded 1/4" thick
16 whl figs -- pref. Black
Mission
1 lb Country bread -- cut into 1
1/2 x " slic
Instructions:
Instructions: Combine wine, chopped rosemary, pepper flakes, lemon juice, salt, pepper and oil. Pour into a large, shallow nonreactive dish. Add chicken breasts, lemon
slices, and 3 rosemary sprigs to dish marinade. Cover, refrigerate 3 hours or
up to overnight, turning chicken occassionally. 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.

Grill
bread until browned on both sides. Wrap prosciutto loosely around each chicken breast. Arrange on a platter. Garnish with rosemary and serve with Balsamic Fig sauce, figs and bread.

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