PROSCIUTTO WRAPPED ROSEMARY CHICKEN THIGHS
Make and share this Prosciutto Wrapped Rosemary Chicken Thighs recipe from Food.com.
Provided by aronsinvest
Categories Chicken
Time 17m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat.
- Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
- Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
- Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally.
- Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.
Nutrition Facts : Calories 122, Fat 13.5, SaturatedFat 1.9, Sodium 0.6, Carbohydrate 0.6, Protein 0.1
PROSCIUTTO-WRAPPED CHICKEN
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
- Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
- Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
- Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.
Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams
PROSCIUTTO-WRAPPED CHICKEN WITH FIGS AND GOAT CHEESE
This is one of those easy yet impressive meals!
Provided by Jeanette
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h10m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir shallots until translucent, about 3 minutes. Stir garlic, thyme, salt, and pepper into shallots; cook and stir until fragrant, about 2 minutes. Transfer shallot mixture to a bowl; stir in goat cheese, mozzarella cheese, cream cheese, figs, and basil until well combined.
- Pound each chicken breast on a work surface until thin. Spoon about 1/4 cup goat cheese mixture onto the middle of each piece of chicken. Roll chicken around the filling and wrap 2 pieces prosciutto around each chicken roll, covering the opening with 1 layer of prosciutto. Place chicken rolls onto the prepared baking sheet, seam-side down.
- Bake in the preheated oven for 20 minutes; turn chicken and continue baking until chicken is no longer pink in the center and prosciutto is crisp, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken stand for 5 minutes before serving.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 13.9 g, Cholesterol 114.4 mg, Fat 24 g, Fiber 1.6 g, Protein 34 g, SaturatedFat 11.4 g, Sodium 567.3 mg, Sugar 9.3 g
CHICKEN WITH PROSCIUTTO, ROSEMARY, AND WHITE WINE
Categories Chicken Garlic Tomato Low Carb Quick & Easy Rosemary White Wine Fall Prosciutto Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
- Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.
PROSCIUTTO WRAPPED ROSEMARY CHICKEN THIGHS
Yield 4 Servings
Number Of Ingredients 8
Steps:
- Heat a double burner grill pan, griddle pan, or outdoor grill over medium-high heat. Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic. Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces. Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto, securing the ham with a sprig of rosemary as you wrap. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12 minutes, turning occasionally. Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.
CRISPY PROSCIUTTO CHICKEN
This simple, filling chicken supper is made with just four ingredients and is low calorie and full to the brim with fibre
Provided by Esther Clark
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/160C fan/gas 4. Wrap each chicken thigh in one slice of prosciutto and place on a baking tray. Drizzle with olive oil, season and bake for 30 mins until crispy and cooked through. Meanwhile, put the lentils in a medium saucepan and gently warm through with the sundried tomatoes and half their oil. Spoon the warm lentils onto four plates and top with the chicken
Nutrition Facts : Calories 467 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 13 grams fiber, Protein 47 grams protein, Sodium 3.4 milligram of sodium
FRESH ROSEMARY CHICKEN THIGHS
Quick, tasty rosemary chicken thighs.
Provided by Arlene Tallman
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rosemary, lemon zest, salt, and pepper in a bowl. Rub over chicken thighs and place in a baking dish. Spray with cooking spray.
- Bake in the preheated oven until thighs are no longer pink in the centers and juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 190.7 calories, Carbohydrate 0.4 g, Cholesterol 70.9 mg, Fat 11.9 g, Fiber 0.2 g, Protein 19.2 g, SaturatedFat 3.3 g, Sodium 544.4 mg
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- Heat a double burner grill pan, griddle pan oroutdoor grill over medium-high heat.Pour about 1/4 cup EVOO into a shallow dish and add the garlic.Strip the leaves off a sprig of rosemary and finely chop, about 1 tablespoon.
- Break the remaining rosemary up into eight small sprigs, each about the size of the chicken pieces.Season the chicken pieces with salt and pepper, to taste, then add them to the garlic mixture.
- Turn to coat. Wrap the chicken pieces in prosciutto, securing the prosciutto with a sprig of rosemary as you wrap.
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