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Week of 5/22/17

Prosciutto Wrapped Chicken
with lemony garlic broccoli

Active: 25 min Total: 40 min
Original GF Paleo Vegetarian
Prosciutto Wrapped Chicken
This recipe got rave reviews when it was first added to a meal plan in April 2016, so we wanted to bring it back. You are sure to feel like a professional chef preparing this chicken dish which is stuffed with oozing cheese and then wrapped in savory prosciutto.
Smarts: For tips on stuffing and wrapping chicken breasts, watch this video.
Tags
Special Occasion, Low Calorie
Proteins
Chicken, non-ground, Cheese, Deli meat
Cuisines
American
Save recipe
120

Ingredients

Metric
Servings:
4
Lemony Garlic Broccoli:
  • Garlic - 2 cloves , sliced
  • Broccoli - 1 1/4 lbs , chopped
  • Lemon juice - 1 1/2 Tbsp
  • Butter - 1 Tbsp
Prosciutto Wrapped Chicken:
  • Chicken breasts, boneless and skinless - 2 , butterflied and flattened
  • Basil, dried - 1/2 tsp
  • Cheese, any pre-shredded blend - 2 oz
  • Prosciutto, thinly sliced - 6 slices
  • Oil, cooking - 1 Tbsp
  • Cornstarch - 2 tsp
  • Stock, any type - 1/2 cup
  • Wine, white - 1/4 cup

Prep

  1. 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” / 1.25cm thick. Sprinkle on 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)
  2. Garlic / Broccoli - Prep as directed. (Can be done up to 4 days ahead)

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Make

  1. Heat oven to 375F / 191C.
  2. Heat a skillet over medium-high heat. Add oil 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.
  3. While chicken is cooking, place garlic and broccoli into a microwave-safe dish. Cover with a damp paper towel and cook for 2-1/2 to 4 minutes, until broccoli gets to desired tenderness. Toss with lemon juice and butter. Season with some salt and pepper.
  4. Stir cornstarch into stock.
  5. 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.
  6. Slice chicken breasts and spoon sauce over top. Enjoy with broccoli on the side.

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