Recipe from The Frugal Foodie
Serves 4
Ingredients
2 regular chicken breasts, or 4 thin-sliced chicken cutlets
1 tablespoon butter
3.5 oz dried mission figs
4 slices of prosciutto
2 oz bleu cheese crumbles
olive oil
toothpicks
Instructions
Cut chicken breasts in half to make 2 thinner cutlets. Pound cutlets until equal thickness.
Chop figs and saute in butter on medium heat until plump and caramelized. Transfer caramelized figs to a food processor. Add 1 tablespoon olive oil. Process until a paste forms.
Spread fig paste on cutlets. Place 1 slice of prosciutto on each cutlet. Top with bleu cheese crumbles.
Roll cutlets and insert toothpicks to hold.
Heat a medium skillet with 2 tablespoons of olive oil. When oil is heated, place roll-ups in a pan and cover. Cook until done on one side (about 5 minutes), turn, cover, and cook until chicken is cooked through (another 5 minutes or so).
Serve immediately.
Side suggestion: Arugula salad (or spring mix) with sliced strawberries, toasted walnuts, and balsamic vinaigrette dressing.