Prosciutto Wrapped Chickenwith lemony garlic broccoli / pasta
- Garlic - 2 cloves, sliced
- Broccoli - 1 1/4 lbs, chopped
- Oil, cooking - 1 Tbsp
- Lemon juice - 1 1/2 Tbsp
- Butter - 1 Tbsp
- Cheese, fontina - 4 slices, shredded or torn into pieces (sub provolone or swiss)
- Pasta, gluten-free orzo - 1 cup (sub any gluten-free pasta)
- Chicken breasts, boneless and skinless - 2, butterflied and flattened
- Basil, dried - 1/2 tsp
- Prosciutto, thinly sliced - 6 slices
- Oil, cooking - 1 Tbsp
- Cornstarch - 2 tsp
- Stock, any type - 1/2 cup
- Wine, white - 1/4 cup (sub stock)
- Cheese / Garlic / 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)
- Pasta - Cook according to package directions.
- 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 with basil with some salt and pepper and tenderize with a fork. Spread cheese on one half of each chicken breast. 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 cornstarch 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.
- If pasta was made ahead, reheat in the microwave. Toss with a splash of oil if the pasta sticks together.
- Slice chicken breasts and serve over pasta. Spoon sauce over top. Enjoy with broccoli on the side.
SUCH a great meal! The kids loved it, too! My hubby is keto, so we left out the orzo, made double broccoli, and reduced the sauce a little further, finishing with butter and a splash of heavy cream to thicken it, rather than the cornstarch. It came out great! And very easy to make when fully prepped in advance.0 Helpful
Was delicious! Even my toddler went back for more.0 Helpful
This was great! I used Swiss cheese and leftover couscous instead or orzo, but otherwise didn't change a thing! Delicious!0 Helpful
So good. I’d probably add a side salad next time but the chicken was amazing and my boys actually ate the broccoli! Win.0 Helpful
Wrap my chicky is ham and tickle me pink, this ish is delish! Definitely keeping for later...nom nom nom0 Helpful
Absolutely loved the flavors, but the cheese totally melted out into the pan even though i wrapped it in extra prosciutto. It was still delicious, but had to scoop the melted cheese out of the pan and kind of smear it over the top of the chicken to serve. Would still make it again in a heart beat!!0 Helpful