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Prosciutto-Wrapped Chicken Thighs

5
Total Time
40 min
Prep
5 min
Cook
35 min
Serves
4
Difficulty
Easy
This trattoria-inspired dish is best served in bowls so you can enjoy the chicken with the brothy sauce.

Ingredients

uncooked skinless boneless chicken thigh(s)

20 oz, four large 5-ounce thighs

rosemary

1 Tbsp, minced

black pepper

¼ tsp

prosciutto

2 oz, four paper-thin 1/2 inch slices

cooking spray

1 spray(s)

shredded carrot(s)

3 cup(s)

minced garlic

1 tsp

fat-free reduced sodium chicken broth

1 cup(s)

balsamic vinegar

1 tsp

Instructions

  1. 1. Sprinkle thighs with rosemary and pepper, then wrap each one securely in a prosciutto slice.
  2. 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. 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. 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.

Notes

If desired, serve over whole-wheat croutons or cooked and drained whole-wheat farfalle (bow-tie pasta). There’s no salt here because the prosciutto adds plenty. The only trick is to brown the wrapped thighs well so that the prosciutto and chicken impart a lot of flavor to the sauce.

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