Dinner on Deadline

A stuffed chicken breast is an elegant way to change up the dinner menu. This version takes advantage of seasonal figs, but you could use dried. Soak them for 10 or 15 minutes in hot water or warmed port if they seem a bit hard.

Makes 4 servings

8 to 10 fresh black mission figs (or 4 brown Turkey figs), stemmed, finely chopped

2 ounces Comte or similar cheese, finely grated

4 teaspoons fresh thyme leaves

2 tablespoons very finely chopped red onion

1/2 teaspoon coarse salt

4 boneless chicken breasts pounded to 1/4-inch thick

4 to 8 slices prosciutto or other cured ham

1 tablespoon olive oil

1/2 cup dry white wine or dessert wine

1 or 2 tablespoons cold butter

1. Mix together the figs, cheese, thyme, and onion in a small bowl; season with a pinch of salt. Lay chicken pieces flat on a baking sheet or other work surface. Cover with prosciutto slices, 1 or 2 per chicken breast, depending on their size. Divide the fig mixture among the chicken breasts, spreading thinly. Starting from a narrow end, roll up each breast, compressing to keep the filling inside as best you can. Secure each with toothpicks, 3 per breast, or kitchen string, tying the bundle like a gift box. (Securing with string will make cooking easier, but it takes more time.)

2. Heat the olive oil in a skillet over medium-high heat. Season the outside of the chicken with salt. Add chicken to the skillet; cook to brown all over, turning as needed, 8 minutes. Pour off most of the fat from the skillet. Add the wine; reduce heat to a simmer and cover the skillet. Cook till chicken is cooked through, 5 minutes.

3. Transfer chicken to a plate; turn heat under the skillet to high. Stir in butter to thicken sauce; cook to reduce slightly. Serve chicken, sliced crosswise, with the sauce.

Nutrition information per serving: 440 calories, 18 g fat, 7 g saturated fat, 139 mg cholesterol, 20 g carbohydrates, 47 g protein, 1,183 mg sodium, 3 g fiber.