Tuesday, February 22, 2011

"Fig"uring out Dinner

Tonight was a new recipe that I found through the MyRecipe site.

Rosemary-Fig Chicken with Port

Chicken that is pounded will cook more evenly...so get at it!

This handy tool is really called Shredding Scissors that I found at the Container Store in Edina.  A few months later I saw them pop up at Crate & Barrel

Here is the finished product - 5 stars from John!

Rosemary-Fig Chicken with Port Serves: 4 Calories: 330 Prep Time to Table: 25 minutes
Recipe : Oxmoor House

 - ½ tsp salt
- ½ tsp garlic power
-½ tsp fresh ground pepper
- 4 (6 ounce) boneless, skinless chicken breasts
 -butter flavored PAM spray
-2/3 cup fig preserves
 -1 tbl minced fresh rosemary
-6 tbls port or other sweet red wine

1. Pound chicken breasts to ½ inch
2. Sprinkle salt, garlic power and pepper evenly chicken and coat chicken with PAM
3. Heat a large nonstick skillet over medium-heat heat. Add chicken; cook 3 minutes on each side or until browned
4. Combine preserves, rosemary and wine in a bowl; add to chicken stirring gently
5. Cover, reduce heat to medium and cook 5-6 minutes or until chicken is done. Uncover and cook 1 minute over medium-high heat or until sauce is slightly thick. Serve with sauce over chicken

Notes: This is good served over long grain and wild rice


  1. Must get shredding scissors is on my to do list.
    I might just make this at Cara's this week! Where do you find the fig preserves? In the jam section?

  2. Cheri - yes - even Target had it! Enjoy your time with Cara. Will want to hear more wedding details! Safe travels!

  3. I just want to say that I made this last night and I really liked it!


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