Prosciutto Wrapped Chicken
with 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
- 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)
- 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)
- 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)
- 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)
- Heat oven to 375F / 191C.
- 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.
- 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.
- When broccoli is finished, toss with lemon juice and butter. Season with some salt and pepper.
- Stir arrowroot powder into stock.
- 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.
- Slice chicken breasts and spoon sauce over top. Enjoy with broccoli on the side.
I felt this dish was on the salty side. My family liked it. It felt very fancy for a weeknight dinner.0 Helpful
Used breast tenders because I don’t like cutting chicken, worked well but they were a little over cooked, so shorten time next round. Put orzo into sauce and nestled chicken in too. Broccoli was delicious. Added artichoke as well for more veggies.0 Helpful
Took a little extra effort to wrap the chicken and stuff, but this presented beautifully, and the sides were super easy. I feel like if I was serving Themis for guests, I could easily do the stuffing/wrapping early in the day and they just cook and bake everything at dinner time and it would be really impressive.0 Helpful
Loved the chicken. I have decided I"m not a fan of orzo, so I'll use rice next time. I just steamed the brocoli, before adding butter & lemon. I have also decided I'm not a fan of most roast vegies (though brussel sprouts are pretty good). I was surprised at how easy it was. Definitely on the keeper list!0 Helpful
A bit of work to make, mostly prep, but the flavor is worth it. The pan sauce brings out together really well.0 Helpful