California Fresh Fig Stuffed Chicken Breast with Rapini

Servings: 4

Prep Time
Cook Time
Total Time


  • 4 chicken breasts (about 6 oz each)
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 cup chopped rapini
  • 1/2 cup shredded mozzarella cheese
  • 3 tablespoons olive oil, divided
  • 4 California Fresh Figs, thinly sliced
  • 8 slices prosciutto
  • 4 lemon wedges


  1. Preheat oven to 400°F.

  2. Using meat mallet, gently pound thick end of each breast to flatten. Slice breasts horizontally through the thick, long side without cutting all the way through; open like a book. Sprinkle with half of the salt and pepper.

  3. In bowl, toss together rapini, mozzarella and 1 tablespoon olive oil. Arrange sliced California Fresh Figs on one side of each breast; top with mozzarella mixture. Fold breasts over to enclose fillings, then season outside of breasts with remaining salt and pepper. Secure opening with toothpicks.

  4. Heat remaining oil in large cast iron or oven-safe skillet set over medium-high heat; sear breasts for 2 to 3 minutes per side or until browned. Let cool and remove toothpicks. Carefully wrap each breast with two pieces of prosciutto to cover evenly.

  5. Transfer breasts to parchment paper–lined baking sheet; bake for 10 to 12 minutes or until chicken is cooked through and prosciutto is crispy.

  6. Serve immediately with lemon wedges.