Rosemary Chicken with California Fig-Orange Sauce

Makes 4 servings.


8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs 

1/2 cup orange juice 

4 boneless, skinless chicken breast halves (about 1 lb.) 

2 tablespoons honey 

2 tablespoons Dijon mustard 

4 thin slices prosciutto or ham (about 1 1/2 oz.) 

1 tablespoon butter 

1/2 cup chicken broth 

1 teaspoon cornstarch 

1 teaspoon grated orange peel 

1 tablespoon chopped fresh rosemary or 2 teaspoons dried  


  1. Cut stems from figs and cut into quarters. Place figs and orange juice in a small microwave-safe bowl. Cover and microwave on HIGH 1 minute. Set aside. Place each chicken breast between 2 sheets of plastic wrap and pound until thin. Combine honey and mustard. Spread 2-3 teaspoons on each chicken breast; top with one slice of prosciutto. Place about six fig pieces in center of chicken. Reserve orange juice and remaining figs. Fold in sides and ends of breast; secure with toothpick. In skillet over medium high heat, melt butter. Add chicken and cook 4 minutes on each side. Combine broth, cornstarch, orange peel and rosemary with reserved orange juice and figs; pour over chicken. Cook covered 2-3 minutes until sauce is slightly thickened. Remove toothpicks and serve. 
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Nutrition Information

amount per serving

  • Calories 392
  • % Calories from Fat 16%
  • Fat 7
  • Cholesterol 86
  • Protein 29
  • Carbohydrates 51
  • Fiber 7
  • Iron 2
  • Sodium 670
  • Calcium 100
  • Potassium 857