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Fruit of the Month: Figs

Recipes continued...

Dice the two reserved figs and combine with ¼ cup reserved marinade; add to Citrus Dressing.

Grill or broil kebabs 5 inches from heat source, brushing with remaining marinade and turning every 3 minutes. Grill for 6 to 10 minutes or until eggplant is soft.

Toss lettuce with remaining dressing; place on 4 plates. Sprinkle with cheese and nuts then top with kebabs.

Nutritional analysis per serving: Calories 345, Protein 10g, Fat 12g, Calories From Fat 29%, Cholesterol 8mg, Carbohydrates 51g, Fiber 13g, Sodium 309mg.


Rosemary Chicken With Fig-Orange Sauce
Makes 4 servings
Each serving equals
Source: Valley Fig Growers


1 8-oz package dried figs
1/2 cup orange juice
4 (3 oz each) boneless, skinless chicken breast halves
2 Tbsps honey
2 Tbsps Dijon mustard
4 (1 oz total) thin slices proscuitto or ham
1 Tbsp butter
1/2 cup chicken broth
1 tsp cornstarch
1 tsp grated orange peel
1 Tbsp chopped fresh rosemary or 2 tsps dried

Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on high 1 minute. Set aside. Place each chicken breast between 2 sheets of plastic wrap and pound until thin. Combine honey and mustard. Spread 2-3 tsps on each chicken breast; top with one slice of prosciutto. Place about six fig pieces in center of chicken. Reserve orange juice and remaining figs. Fold in sides and ends of breast; secure with toothpick. In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side. Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken. Cook covered 2-3 minutes until sauce is slightly thickened. Remove toothpicks and serve.

Nutritional analysis per serving: Calories 370, Protein 31g, Fat 6g, Calories From Fat 14%, Cholesterol 80mg, Carbohydrates 51g, Fiber 7g, Sodium 425mg.


WebMD Public Information from the CDC

Reviewed by Michael W. Smith, MD on September 06, 2005

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