Prosciutto Wrapped Chicken
with lemony garlic broccoli
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.
Ingredients
- Garlic - 2 cloves, sliced
- Broccoli - 1 1/4 lbs, chopped
- Lemon juice - 1 1/2 Tbsp
- Butter - 1 Tbsp
- 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
Nutrition Facts
Prep
- 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)
- Garlic / Broccoli - Prep as directed. (Can be done up to 4 days ahead)
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Make
- Heat oven to 375F / 191C.
- 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.
- 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.
- 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.
- Slice chicken breasts and spoon sauce over top. Enjoy with broccoli on the side.
Nutrition Facts
Reviews
Ratings
31 reviews
Easy to make, but took a lot longer to cook than I expected. This could be because 1 of chicken breasts was double the size of the other ... Also, forgot shredded cheese and used 1 cheese stick instead. Definitely need more cheese next time!
0 HelpfulWe loved this dish! I stuffed the chicken with mozzarella and a little bit of smoked gruyere which was really delicious. Neither of us cares for steamed broccoli, so I used the roasted broccoli recipe from the Swedish Meatballs (10/16/17). Instead of white wine for the pan sauce, I used 1 part chicken stock and 1 part white vinegar. I also added a side of couscous.
0 HelpfulYummy. I like broccoli, but I'm always looking for ways to dress it up. Garlic and lemon sure does that.
0 HelpfulAlthough I thought the artichoke was a wonderful sub for the cheese in the Original recipe, my SO says it drops to a 3 star rating.
0 Helpful