"Under The Tuscan Sun Chicken"

1. 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. 2

   Store prepared chicken in refrigerator, while preparing filling.

3. 3

   Sautee shallot and garlic in 2 tablespoons unsalted butter, just until tender, cool slightly.

4. 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. 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. 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. 7

   Before baking drizzle chicken breast with olive oil, and sprinkle with cracked black pepper.

8. 8

   Bake uncovered at 350 for 30 to 40 minutes.

9. 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. 10

    Pour sauce over chicken, and garnish with sprigs of Italian parsley and halved fresh figs.

11. 11

    Mangia!

* Per serving · 4 servings · Values may vary.