"under The Tuscan Sun Chicken"

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 whole boneless skinless chicken breasts
• 1/2 cup whole milk ricotta cheese
• 1/2 cup fontina cheese, grated
• 1/2 cup chopped dried mission figs
• fresh sage, - 12 leaves
• 1 large shallot, finely minced
• flat-leaf italian parsley, finely chopped - 2 t
• unsalted butter - 1 stick
• pancetta, - 6 slices
• unsalted chicken stock, - 1/2 c
• marsala wine, - 1/2 c
• kosher salt & fresh ground pepper
• extra virgin olive oil

Recipe

• 1 prepare chicken breasts by splitting whole breast and using flat end of meat tenderizing tool to flatten each breast to about 1/4 inch in thickness, (placing breast in large plastic freezer bag, before flattening works well).
• 2 store prepared chicken in refrigerator, while preparing filling.
• 3 sautee shallot and garlic in 2 tablespoons unsalted butter, just until tender, cool slightly.
• 4 mix together the ricotta, fontina cheese, shallots, garlic, and chopped figs, mix well; then add parsley, 1/2 teaspoon salt and ground pepper.
• 5 fill chicken breasts with 1 tablespoon filling, roll, place 2 whole sage leaves on top of chicken breast, (seam side down), then wrap 1 slice of pancetta.
• 6 continue to fill and wrap remaining chicken breasts then place in large dutch oven or similar heavy baking pan, that has been coated with olive oil.
• 7 before baking drizzle chicken breast with olive oil, and sprinkle with cracked black pepper.
• 8 bake uncovered at 350 for 30 to 40 minutes.
• 9 remove chicken to platter and cover with foil. deglaze baking pan, over medium heat with chicken broth and marsala wine, let reduce to about 1/2 then swirl in 1 tablespoon of cold unsalted butter.
• 10 pour sauce over chicken, and garnish with sprigs of italian parsley and halved fresh figs.
• 11 mangia!