Today we did our usual meal planning and then off to Costco and Sprouts we went. While I was at sprouts in the check out line I saw a recipe for Prosciutto Wrapped Chicken with Basil on the front of a magazine, I believe that was the recipe; but for me it was all about the prosciutto and chicken. YUM! Just to be clear, every Sunday I do a meal plan for the week and we go to the store to purchase our goods.
Every week the meals change so this week we are having:
- Monday – Tacos (low carb of course, we use either lettuce wraps or Carb balance tortillas) with Spanish Cauliflower Rice
- Tuesday – Beef with Snow Peas (Pioneer Woman recipe) over Cauliflower Rice, and
- Wednesday – Pork Chops with pho-potatoes and Broccoli
We turn our leftovers into the next days lunch meals. Thursday we have a kickball game at 6:45 PM, so we usually pick up something quick and healthy (low carb) and on Friday my daughters school is having a Carnival with food trailers so we are opting to support the school and dine on the food trailers.
After leaving the store and returning home, my wonderfully smart boyfriend looks and me and says… “did you plan anything for tonight’s dinner?” well, darn it…. No, I didn’t. How about that chicken and prosciutto? He agrees, so perfect! I pull chicken out of the freezer and get it thawing. I usually don’t mind chicken that has been frozen, it isn’t my favorite, but, it will do. However, I can’t figure out why Costco’s chicken is ALWAYS dry….. Always! If you have a tip on how to combat the dryness I am ALL eyes, leave me a tip in the comment below. We keep Costco chicken in the freezer because it is free of antibiotics and convenient. We usually always have Prosciutto on hand because we like to snack on it or make low carb pizza with it.
I pulled the chicken out and starting prepping. I decided I should probably butterfly it because those breasts are HUGE! I cut them in half, and sprinkled them with Fiesta Fajita seasoning (Salt free), then I rolled them in olive oil, placed a piece of Prosciutto on the inside, and wrapped the chicken in prosciutto. Placed them all in a baking dish covered with til foil and placed a small slit the middle of the foil. Then I placed the chicken in the oven on 400 for 25 minutes. I pulled the chicken out removed the foil and there was the beautiful chicken. I dumped out the water/juice and drizzled a little more olive oil and placed them back in the oven, turning the dial up to 425 for the last 20 minutes. This allowed the chicken to brown. What I wish I would have done was flip the chicken… next time. I was chicken wingin’ it based on a picture I saw on the front of a magazine, who knew how this was going to turn out!
While waiting on the chicken I started the broccoli. I drizzled some Olive Oil in a saute pan, added sea salt, pepper, and minced garlic. Allowed that to come up to temperature on medium heat. I stirred the garlic around so that it didn’t burn. Then I added the broccoli, usually I like to use fresh, but since I didn’t plan ahead, frozen it was. I cooked that on medium heat for about ten minutes while covered. Once the broccoli was cooked I sprinkled with Parmesan cheese, turned down to low, and kept covered.
The buzzer sounded and I removed the chicken. I let it sit for five minutes to try and prevent it from being tough by prematurely cutting. While that rested I pulled out some smoked mozzarella cheese and cut a few slices. It just sounded like it was going to be the perfect compliment to that chicken!
This was the finished product, doesn’t that look DELISH! The bonus, it was a big hit! Sometimes it pays to chicken wing it!
Prosciutto wrapped Chicken
- Turn oven on to 400 degrees
- Prep chicken and butterfly
- sprinkle with Fiesta Fajita seasoning (salt free) inside and outside
- roll around in Olive Oil, inside and out
- Place prosciutto inside chicken, close, then wrap with chicken
- place chicken baking dish
- cover with tin foil and slit to vent
- place in oven on 400 for 25 minutes
- remove and drain liquid
- turn chicken over, bump heat up to 425, place chicken back in oven for another 20 minutes
- place olive oil in saute pan covering bottom
- add sea salt and pepper
- add minced garlic
- let simmer for one minute
- add broccoli
- cover and let cook for 5-10 minutes (5 minutes for fresh, 10 for frozen)
- sprinkle with Parmesan cheese