Saturday, August 29, 2015
4 5 to 6oz chicken breasts, skinless, boneless
Salt and pepper (sea salt is a must)
2tsp chopped fresh rosemary
2 cloves of garlic chopped
4 tbsp of EVO (I used the amazing olive oil I smuggled home from my uncle in Croatia!)
2 oz crumbled feta
1 1/4 tsp dried thyme
1/2 c white wine (they said red but I only had white home)
8 fresh figs, cut and diced (lovely figs from Kevin and Diane Herman's farm)
1 tbsp honey
Sprig of rosemary for garnish
Pound chicken to flatten but don't make too thin. Place chicken in bowl with salt, pepper, rosemary, garlic, 2 tbsp oil and 1/4 c wine. Toss and let sit for at least 30 minutes.
Cook chicken in 2 tbsp oil till light brown. Place in oven proof pan like shingles and sprinkle with feta.
Pour remaining wine in pan to deglaze and reduce to half of the volume. Add thyme, honey and figs, sauté will warm and soft. Pour over chicken and feta. Place under broiler to brown and top with sprig