Today we continue our Cookbook Extravaganza with a cookbook by Betty Rosbottom called “Sunday Roasts: A Year’s Worth of Mouthwatering Roasts, from Old-Fashioned Pot Roasts to Glorious Turkeys and Legs of Lamb”. It’s amazing the variety of roasts in this book, since we only expect pot roasts and turkeys but this cookbook is divided as following:

  • BEEF: from the humble pot roast to a glorious standing rib
  • PORK: popular, plentiful and versatile
  • LAMB and VEAL: keys for cooking to perfection
  • POULTRY: chicken, turkey, and more – old favorites, even better
  • SEAFOOD: oven-friendly fish and shellfish
  • SIDES: simple yet satisfying partners
  • EXTRAS: chutneys, relishes, seasoned butters – great flavor bonuses

This Chicken recipe has three flavorful and Italian inspired ingredients: fresh figs, prosciutto and Gorgonzola cheese. It’s a simple recipe with basic techniques that will result in a versatile dish to serve your guests. I can’t share the specific recipe with you, but will lead you through out to make this with my adaptions to the recipe.

Take a boneless, skinless chicken breast and butterfly it into two, slicing all the way through. You’ll have two pieces of meat. On a cutting board, place plastic wrap over the chicken breasts and pound with a mallet until they’ve stretched out to aalmost double the size.

Season with salt and pepper. Top with a slice of prosciutto and sliced figs (save some quartered figs to roast in the oven) and roll. If you roll tight enough and sear on the folded side first, you won’t need to skewer them. Sear on both sides, toss in the quartered figs and cook in a 350F oven until the juices run clear.


The book suggests stuffing the breasts with the gorgonzola cheese, but we decided to create a gorgonzola cheese sauce that could be drizzle on the plate to each guest’s liking. Below is our recipe:

Creamy Gorgonzola Cheese Sauce
makes 1 1/2 cups 
1 cup whole milk
1/4 cup cream
1/4 cup crumbled Gorgonzola cheese
1 tablespoon cream cheese
salt, pepper and nutmeg to taste
In a small sauce pan, simmer the milk and cream together. Add the cheeses and let reduce until thick and creamy. Season with salt, pepper and a pinch of nutmeg. Serve over Fig and Prosciutto Chicken Breasts or over pasta. Enjoy!


The Fig and Prosciutto Chicken Breasts were served for dinner with a side of jasmine rice and the Gorgonzola sauce on the side topped with sweet, roasted figs. It’s the perfect dinner for a date night meal in and if you filled and skewer the chicken breasts a day ahead, it’s a quick weekday dinner that you just need to sear and roast. You can purchase Sunday Roasts by Betty Rosbottom on Amazon.

Fig Love: What else do YOU love using figs in? Do you bake with them? Serve them fresh or cook them?

Disclaimer: The views and opinions expressed on Cooking with Books are my own and based on testing and/or personal experience. I was sent the book free of charge, although not monetarily compensated for a positive review.

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  1. Sweet figs and salty rich cheese are the best combination. Great job with this one. We had a risotto of fig and gorgonzola cheese at an Italian restaurant here. Perfect. We usually cook them down or serve them warm, although raw/fresh is good too. 🙂

  2. Favorite fig dish to date has to be the gorgonzola-fig pizza that my next-door neighbor created in his backyard wood-fired brick oven. That was in June and we still talk about it. A lot!

  3. Emily Bartkowicz says:

    YUM! This recipe is going on the menu next week. This cookbook is going on my Wishlist STAT! Thanks!

  4. i just like to eat figs plain! so juicy and mildy sweet. i’ve never tried it cooked before actually!

  5. YUM! These flavors are making my mouth water! What a great combo. Love figs any way I can get them!