One of my interns brought me a bowl of fresh figs from her tree. Rob was kind enough to share a recipe he just tried for "Chicken and Figs", so I'll pass it along:
4 chicken breasts
2 T. olive oil
20 fresh figs, cut in half
1 t. paprika, divided
2 T. fresh rosemary, chopped
1 1/2 c. red wine
salt and pepper to taste
Sprinkle chicken with half of paprika, salt and pepper. Heat oil in a large skillet. Add chicken, and brown both sides, about 2 minutes per side. Add wine and figs, sprinkle with remaining paprika and rosemary. Cook on medium until chicken is cooked (about 12-15 minutes). Remove chicken to platter, and let it rest while sauce continues to reduce for 5 minutes. Pour sauce over chicken.
*** I made this for two, and used 2 chicken breasts, butterflied and cut in half (4 pieces). I used 1 cup of wine, and added a big splash of balsamico. I used about 12 figs.
