Category: Poultry Dishes

Serves: 4

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 teaspoon grated peeled fresh ginger
• ¾ teaspoon sea salt, divided
• 1 large garlic clove, grated
• 1 tablespoon canola oil
• 2 tablespoons thinly sliced green onion bottoms
• 1 pound ripe Kadota or Brown Turkey figs, cut into (1/4-inch-thick) wedges
• 2 tablespoons rice vinegar
• 1 teaspoon dark sesame oil
• 2 tablespoons thinly sliced green onion tops
• ½ teaspoon sesame seeds, toasted

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each chicken breast half to ¼ inch thickness using a meat mallet or small heavy skillet.
2. Combine ginger, ½ teaspoon sea salt, and garlic in a small bowl; mash with a spoon to form a paste. Rub paste evenly over chicken; cover and chill 20 minutes. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken to pan; cook 2 minutes on each side or until done. Remove chicken from pan; keep warm. Add green onion bottoms to pan; sauté 1 minute, stirring frequently. Add figs; Sauté 2 minutes, stirring frequently. Stir in remaining ¼ teaspoon salt, vinegar, and sesame oil. Remove from heat; spoon sauce over chicken. Sprinkle with green onion tops and sesame seeds.

Nutrition Facts

Calories 318, Fat 7.3g, Protein 40.4g, Carbohydrates 22.7g, Fiber 3.5g, Cholesterol 99mg, Iron 1.8mg, Sodium 466mg, Calcium 65mg