Prosciutto Wrapped Chicken
with summer vegetable saute
- Squash, any variety (like zucchini or yellow squash) - 1 lb, cubed
- Asparagus - 10 oz, sliced into coins
- Sweet peas, frozen or fresh - 1 cups, defrosted
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Garlic - 2 cloves, chopped
- Artichoke hearts - 8 oz, chopped
- Spinach, baby - 2 oz, chopped
- Basil, fresh - 8 leaves, chopped
- Chicken breasts, boneless and skinless - 1 lb, butterflied and flattened
- Prosciutto - 6 slices
- Oil, cooking - 1 Tbsp
- Arrowroot powder - 2 tsp
- Stock, any variety - 1/2 cup
- Wine, white (sub stock) - 1/4 cup
- Make chicken stuffing - Chop garlic, artichokes, spinach and basil together, so they’re all incorporated. (Can be done up to 3 days ahead)
- Chicken - 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” / 1.3cm thick. Season 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. (Can be done up to 1 day ahead)
- Squash / Asparagus - Prep as directed. (Can be done up to 2 days ahead)
- Peas - If using frozen peas, rinse under warm tap water to defrost.
- Heat oven to 375F / 191C.
- Heat a large skillet over medium-high heat. Add oil (the portion for the 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.
- While chicken cooks, heat a second skillet with first part of oil (for saute) over medium-high heat. Add asparagus coins and saute until golden and crisp, 2 to 3 minutes. Cover a plate with a paper towel and transfer asparagus to paper towel. Return pan to heat.
- Add second part of oil (for saute) and squash to skillet. Saute until squash is tender, 3 to 4 minutes. In the last minute of cooking, add peas and saute to heat through. Add asparagus back to pan and season everything 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 chicken stock and simmer for 2 to 3 minutes, until sauce is thick and creamy. Slice chicken breasts in half and spoon sauce over breasts. Serve with vegetables on the side. Enjoy!
Used yellow squash and really enjoyed this dish!0 Helpful
Used 1/2 spaghetti squash and 1/2 pasta. No zucchini bc couldn’t find it in stores. With asparagus and peas, oh so yummy!!0 Helpful
Made this with paleo pasta and without the cheese. Not as creamy of a sauce as regular carbonara, but still came out pretty well.0 Helpful
Used a butternut squash because that's all there was and it really added a nice flavour and texture! This will definitely be one of my favourites!0 Helpful
not bad. used leftover asparagus instead of squash0 Helpful
Pretty bland. I used half Parmesan and half Manchego but I don't think that made much difference.0 Helpful