I love prosciutto-wrapped figs as an appetizer. Those bite-sized morsels appeal to everyone including fans of things both salty and sweet. But that's the problem, they're so small that they're not filling. So, I was trying to come up with a way to have that delicious combination of fruit and protein but in an entrée size. Then it hit me -- prosciutto goes really well with chicken, so why not stuff the breast with those yummy appetizers? And that's just what I did. The result was superb -- all the goodness of an appetizer, but in a large enough portion to fill me up. I'm so happy figs are in season right now because it means I can make this dinner at least a few more times before autumn hits and the figs disappear.
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