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Prosciutto Wrapped Chicken
with lemony garlic broccoli

Active: 25 minTotal: 40 min

This elegant dinner is worthy of serving to guests and was last featured in 2017.

Tags

Ingredients

Servings:
4
Metric
Lemony Garlic Broccoli:
  • Garlic - 2 cloves, sliced
  • Broccoli - 1 1/4 lbs, chopped
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 1/2 Tbsp
  • Butter - 1 Tbsp
Prosciutto Wrapped Chicken:
  • Garlic - 2 cloves, chopped
  • Artichoke hearts, frozen or canned - 8 oz, chopped
  • Baby spinach - 2 oz, chopped
  • Chicken breasts, boneless and skinless - 2, butterflied and flattened
  • Basil, dried - 1/2 tsp
  • Prosciutto, thinly sliced - 6 slices
  • Oil, cooking - 1 Tbsp
  • Arrowroot powder - 1 tsp
  • Stock, any type - 1/2 cup
  • Wine, white - 1/4 cup (sub stock)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Garlic (portion for broccoli) / Broccoli - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Make chicken stuffing - Chop garlic (portion for chicken), artichokes, and spinach together, so they’re all incorporated. (Can be done up to 3 days ahead)
  3. Chicken breasts - Butterfly chicken breasts by slicing chicken breast in half, making sure you don’t slice all the way through so that the two halves are still connected. Open up chicken breasts, like opening a book. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25 cm thick. Sprinkle on basil with some salt and pepper and tenderize with a fork. Divide artichoke and spinach stuffing across chicken breasts. Fold chicken breasts closed and wrap each stuffed chicken breast with 3 slices of prosciutto. Watch this video to see how it's done. (Can be done up to 1 day ahead)

Make

  1. Heat oven to 375F / 191C.
  2. Toss oil (portion for broccoli) with garlic and broccoli. Spread out on a sheet pan. Roast, shaking pan halfway through cooking, until broccoli is tender, 20 to 25 minutes.
  3. While broccoli is roasting, heat a skillet over medium-high heat. Add oil (portion for chicken) and then prosciutto-wrapped chicken breasts to heated oil. Sear on each side for 2-1/2 minutes and then transfer to the oven, cooking for another 8 to 15 minutes, until chicken reaches 165F / 74C.
  4. When broccoli is finished, toss with lemon juice and butter. Season with some salt and pepper.
  5. Stir arrowroot powder into stock.
  6. When chicken breasts are done, remove from pan to rest. Place skillet over medium heat and pour in white wine, scraping up any bits remaining in the pan. Next add stock and simmer for 2 to 3 minutes, until sauce is thick and creamy.
  7. Slice chicken breasts and spoon sauce over top. Enjoy with broccoli on the side.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 42 reviews

Delicious!

By: Drew
Posted: Mar 03, 2019
Diet: Vegetarian

Really really good! We all loved it.

By: stephanie
Posted: Mar 01, 2019
Diet: Original

Chicken was great, orzo was dry and needed more sauce

By: Danielle
Posted: Mar 01, 2019
Diet: Original

No left overs. Will make again.

By: Christy
Posted: Mar 01, 2019
Diet: Original

Not my favorite frittata from this site.

By: Chelsea
Posted: Feb 23, 2019
Diet: Vegetarian

As is, this was perfect. My chicken breast was very thick so I had to add an extra ten minutes in the oven. I was concerned that not seasoning the chicken on the side touching the prosciutto would cause it to be bland, but it came out perfectly. Even my five year old asked for seconds. Will definitely make this again!

By: Gabrielle
Posted: Feb 21, 2019
Diet: Gluten-free