Prosciutto Wrapped Chicken with Balsamic Reduction
It can be really easy to dry out chicken when you’re cooking it on the stovetop or in the oven (especially if it is boneless).
I know you’ve been there. It doesn’t have to be that way.
When I cook chicken it’s usually on the grill, but this changed everything for me.
I was amazed at how juicy and flavorful this chicken was when I made it last night. The prosciutto acts like a moisture lock, keeping all the juices inside the chicken. And the balsamic reduction on the outside gives the chicken an amazing flavor, and a beautiful caramelization to the prosciutto.
This is an impressive way to cook chicken that doesn’t take a long time, only needs a few ingredients, and tastes like a dream. Enjoy!
Prosciutto Wrapped Chicken with Balsamic Reduction
Ingredients:
makes 4 chicken breasts
- 4 medium-thin boneless chicken breast, patted dry.
- kosher salt
- fresh ground black pepper
- EVOO
- 8 pieces of prosciutto
- 1 cup balsamic vinegar
directions:
- Preheat oven to 425 degrees.
- In a small saucepan over medium heat, let vinegar reduce until thickened until about half to 3/4 of the liquid remains, about 15 minutes.
- Meanwhile, heat a nonstick, ovenproof skillet over high heat.
- Drizzle chicken with EVOO and season with salt and pepper.
- Add chicken to hot pan for 1 minute on each side so that chicken gets a little brown. It will easily lift up from the nonstick surface when it is ready to be turned.
- Remove pan from heat and when you can handle chicken comfortably, wrap each piece with 2 pieces of prosciutto, overlapping and covering the whole breast.
- Return wrapped chicken to the same non-stick, oven-proof pan.
- Using a pastry brush, brush each piece with the balsamic reduction and then put skillet in oven for 15 minutes or until a thermometer reads 165 degrees.
- Drizzle with remaining balsamic reduction and enjoy.
April 30, 2015 @ 9:46 am
the first thought that came into my head is that i’d like to go swimming in that pool of balsamic reduction. 🙂