figgy pan-fried chicken and prosciutto with parmesan-avocado salad
chicken breasts are cubed and sauteed in a sweet fig marinade accented with garlic and extra virgin olive oil, paired with crispy prosciutto and a parmesan and avocado-riddled salad.
Servings: 2 people
Ingredients
figgy pan-fried chicken and prosciutto
- 1 cup dried figs they should be soft, soaked in boiling hot water and cover over night.
- 1/4 cup fig water you can use some water the figs were soaked in or fresh water
- 1 tbsp honey
- 4 cloves of garlic, minced/finely chopped
- 1/4 cup extra virgin olive oil
- 1 tsp salt
- 2 tsp paprika
- 1/2 tsp pepper
- 4-5 pieces of prosciutto
- 4 chicken breasts approx 1.5 lbs
parmesan-avocado salad
- 2 cups romaine
- 1 cup spinach
- 1 cup chopped red cabbage
- 1/2 cup chopped green cabbage
- 1/2 cup grated parmesan cheese
- 1 avocado
Instructions
figgy pan-fried chicken and prosciutto
- In a small bowl, mix together the spices.
- Clean and chop your chicken breasts into cubes, and toss the chicken in the spices, in a medium-large bowl.
- Make your fig marinade. Drain the soft, soaked figs and place in a food processor with the water and honey, blending until smooth.
- Remove blade from food processor and mix in the chopped garlic, extra virgin olive oil.
- Pour the marinade all over the spiced chicken breasts, coating well. Cover the bowl and allow to marinade in the fridge overnight.
- When you're ready to cook the chicken, start by frying your pieces of prosciutto in a cast iron pan over medium heat. Prosciutto only needs to be fried for a few minutes, until they crisp up as desired.
- Set the prosciutto aside for the salads, and place the marinaded chicken breasts in a hot cast iron pan, over medium heat.
- Allow the chicken to cook for ten minutes and flip, frying in the cast iron for another 10 minutes or so, until the chicken is fully cooked.
- Turn off the heat and allow to simmer.
parmesan-avocado salad
- Start by chopping all your salad ingredients. Avocado can be chopped into chunks, while parmesan can be grated.
- Prepare your salad either in one bowl, in which case, do not divide the ingredients, or you can prepare it as I did, in two large, shallow bowls for a dinner-for-two. You will have left over chicken if serving just two people (depending how much said people can eat of course), however, I don't like salad leftovers, so the salad is here for one night only! If preparing in two separate bowls, divide all ingredients in half for each bowl as you go.
- Place the romaine lettuce in the bowl, add your spinach and layer on both your cabbages. Use a corner of the salad bowl to place your figgy chicken atop the bed of lettuce, another corner for your fried prosciutto, your parmesan and your avocado chunks.
- Serve immediately and enjoy.