Prosciutto Wrapped Chicken
with lemony garlic broccoli

Name: Prosciutto Wrapped Chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 cloves Garlic, sliced; 1 1/4 lbs Broccoli, chopped; 1 1/2 Tbsp Lemon juice; 1 Tbsp Butter (sub ghee for W30); 2 cloves Garlic, chopped; 8 oz Artichoke hearts, frozen or canned, chopped; 2 oz Baby spinach, chopped; 2 Chicken breasts, boneless and skinless, butterflied and flattened; 1/2 tsp Basil, dried; 6 slices Prosciutto, thinly sliced; 1 Tbsp Oil, cooking; 1 tsp Arrowroot powder; 1/2 cup Stock, any type; 1/4 cup Wine, white

Active: 25 min Total: 40 min

Original GF Paleo Vegetarian

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 artichokes and spinach and then wrapped in savory prosciutto.
Smarts: For tips on stuffing and wrapping chicken breasts, watch this video.

Ingredients

Metric

Servings:

Lemony Garlic Broccoli:

Garlic - 2 cloves , sliced
Broccoli - 1 1/4 lbs , chopped
Lemon juice - 1 1/2 Tbsp
Butter - 1 Tbsp (sub ghee for W30)

Prosciutto Wrapped Chicken:

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

Prep

Make chicken stuffing - Chop garlic, 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” / 1.25cm 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)
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 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.

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