Prosciutto-Wrapped Chicken Thighs
2
Points®
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. This recipe also features fresh rosemary, shredded carrots, garlic, and a touch of balsamic vinegar. 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 delicious flavor to the sauce.
Ingredients
Uncooked skinless boneless chicken thigh
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 carrots
3 cup(s)
Jarred minced garlic
1 tsp
Fat-free reduced sodium chicken broth
1 cup(s)
Balsamic vinegar
1 tsp
Instructions
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.
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