Go Back
+ servings

Buy your premium Sun-Maid + Orchard Choice Figs at valleyfig.com

Get 20% off Orchard Choice and Sun-Maid products with coupon code "20offretail". Limit one use per customer.

Orange Rosemary Chicken with Citrus Fig Sauce

Winner, winner, orange rosemary chicken for dinner. Figs are the secret ingredient for how to make orange sauce with nuance.
Course: Entrees
Keyword: Alice Medrich recipes, baked rosemary chicken recipe, how to make orange sauce, orange rosemary chicken
Servings: 4 servings
Calories: 286kcal


  • 8 ounces 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


  • 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.


Calories: 286kcal | Carbohydrates: 24g | Protein: 26g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 85mg | Sodium: 403mg | Potassium: 661mg | Fiber: 2g | Sugar: 21g | Vitamin A: 280IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg