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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