- 12 dried California figs
- 2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
- Balsamic vinegar, to drizzle
- Extra-virgin olive oil, to drizzle
- Salt and pepper
- 24 slices pancetta
- 1 package 3- or 4-inch wooden party picks
Place figs in a small pan with water to cover and heat to a simmer. Remove from heat and allow to stand for 5 minutes; drain and cool. Cut in half lengthwise
Preheat griddle or grill pan over medium to high heat.
Cut chicken into large chunks and drizzle with vinegar and oil; toss to coat. Season with salt and pepper.
Arrange one half fig on each piece of chicken and wrap together with a slice of pancetta.
Secure with skewer and place on grill. Grill chicken bites 4 to 5 minutes on each side until done (170°F).
Recipe Courtesy: California Fresh Fig Growers Assn.