-
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!
