Prosciutto-Wrapped Chicken Thighs
- Total Time
This trattoria-inspired dish is best served in bowls so you can enjoy the chicken with the brothy sauce.
uncooked skinless boneless chicken thigh(s)20 oz, four large 5-ounce thighs
rosemary1 Tbsp, minced
black pepper¼ tsp
prosciutto2 oz, four paper-thin 1/2 inch slices
cooking spray1 spray(s)
shredded carrot(s)3 cup(s)
minced garlic1 tsp
fat-free reduced sodium chicken broth1 cup(s)
balsamic vinegar1 tsp
- 1. Sprinkle thighs with rosemary and pepper, then wrap each one securely in a prosciutto slice.
- 2. Spray a large nonstick skillet with cooking spray and set over medium heat for 1 minute. Add chicken thighs seam side down and brown, turning once, about 4 minutes. Transfer to a large plate.
- 3. Add carrots and garlic; cook, stirring often, for 2 minutes, or until beginning to soften. Pour in broth; nestle chicken thighs into skillet, adding any juices from plate. Bring to a full simmer.
- 4. Cover, reduce heat to low, and simmer slowly until chicken is tender and cooked through, about 10 minutes. Drizzle with balsamic vinegar and set aside for 5 minutes, covered, to blend flavors before serving in bowls. Serving size: 1 wrapped chicken thigh and 1/2 cup vegetables in sauce.