4 boneless, skinless chicken breasts
1 can (14 oz) no-fat, low sodium chicken broth
4 handful hazelnuts
4 oz mixed baby salad greens (a couple handfuls, from the bulk bin in the produce department)
6 fresh figs, trimmed and quartered, or 8 dried figs, reconstituted by simmering in water for 10 minutes, then draining and halving
1/4 lb prosciutto di Parma, sliced thin at the deli, then cut into short, wide strips, working across the slices of prosciutto
1 t currant or seedless blackberry jam or all-fruit spread
3 T extra-virgin olive oil
A splash balsamic vinegar
Freshly ground black pepper
Preheat oven to 300 F.
Place chicken in a skillet and cover with broth. Place skillet over high heat to bring to a boil. Reduce heat to medium-low. Cover and simmer 12 minutes to poach chicken through. Drain and let stand at room temperature.
While chicken is cooking, toast hazelnuts in a cake pan or on a cookie sheet in over until golden brown. Pour nuts onto a slightly damp towel and rub off skins. Transfer nuts to a plastic bag and give them a whack with a blunt instrument to break them up a bit.
Chunk the chicken. Combine in a shallow bowl with greens, figs, and prosciutto. Mix jam, olive oil, and vinegar with a fork. Drizzle over the salad and lightly toss the coat. Sprinkle with nuts and black pepper. Serve with crusty bread.