Prosciutto-wrapped chicken thighs
Uncooked skinless boneless chicken thigh(s)
20 oz, four large 5-ounce thighs
1 Tbsp, minced
2 oz, four paper-thin 1/2 inch slices
Fat-free reduced sodium chicken broth
- Sprinkle thighs with rosemary and pepper, then wrap each one securely in a prosciutto slice.
- 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.
- 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.
- 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.