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Stuffed Chicken Breast with Fig and Prosciutto
and apple and spinach salad

Active: 45 Total: 45

When figs are in season, we always try to make sure that we fit them into at least one meal, and this might be our favorite of the paleo fig recipes. The sweetness of the figs is balanced well with the saltiness of the prosciutto.



Tart Apple and Spinach Salad:
  • Shallots - 1/2 clove , thinly sliced
  • Vinegar, red or white wine - 1 Tbsp
  • Mustard, Dijon - 1 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp
  • Apples, any tart, green-skinned variety - 1 , sliced
  • Baby spinach - 5 oz
Stuffed Chicken Breast with Fig and Prosciutto:
  • Figs - 8 , sliced
  • Chicken breasts, boneless and skinless - 1 lb , butterflied and flattened
  • Parchment paper - for prepping
  • Italian seasoning - 1 tsp
  • Prosciutto - 8 slices
  • Oil, cooking - 1 Tbsp
  • Arrowroot powder - 1/2 tsp
  • Stock, any type - 3/4 cup


  1. Make vinaigrette - (If prepping right before cooking, get oven heating first.) Thinly slice shallots. Combine with vinegar, mustard, honey, and olive oil. Season with some salt and pepper. (Can be done up to 5 days ahead)

  2. Apples / Figs - Prep as directed.

  3. Chicken breasts - Butterfly chicken breasts by slicing in half, making sure you don’t slice all the way through, so that the two halves are still connected. Open up chicken breasts, like opening a book. Place chicken between two pieces of parchment and pound with a tenderizer until breasts are about 1/2” / 1.25 cm thick. Sprinkle on Italian seasoning with some salt and pepper. Fill chicken with figs. Fold chicken breasts closed and wrap each stuffed chicken breast with prosciutto. Watch this video to see how it's done. (Can be done 1 day ahead)

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  1. Heat oven to 375F / 191C.

  2. Heat an oven-safe skillet over medium-high heat. Add cooking oil and then prosciutto-wrapped chicken to heated oil. Sear on each side for 2 to 3 minutes and then transfer skillet to the oven, cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.

  3. Stir arrowroot powder into stock.

  4. When chicken is done, remove from pan to rest. Place skillet over medium heat and pour in stock. Simmer for 2 to 3 minutes until sauce is thick and creamy.

  5. Toss spinach and apples in vinaigrette until dressed to your liking.

  6. Slice chicken breasts and serve with sauce on top. Enjoy with salad on the side.



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