Prosciutto Chicken

8 slices prosciutto
2 T balsamic vinegar
1 T fresh thyme
4 chicken breasts, skinless, boneless, tenders removed
1 T olive oil
1 cup dry white wine or chicken stock
  • Preheat oven to 450 F.
  • Brush prosciutto with 1 T vinegar, sprinkle with thyme and season with pepper.
  • Wrap 2 pieces of prosciutto around each piece of chicken.
  • In an ovenproof, non-stick skillet, heat oil over medium-high heat.
  • Add chicken and cook for 3 minutes.
  • Flip and cook 2 minutes more.
  • Transfer skillet to oven and roast, about 12 minutes.
  • Remove chicken from oven, transfer to cutting board and tent with foil.
  • Return skillet to high heat and deglaze with wine and remaining vinegar, scraping up any brown bits.
  • Bring to a boil and reduce sauce for 3 minutes.
  • Drizzle sauce atop chicken to serve.

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