Prosciutto Wrapped Rosemary Chicken Breast Roll-ups tastes fantastic and is a great weeknight meal or impressive enough to serve to guests.
I made Citrus and Herb Roasted Chicken last night. Since there are only two of us, it usually means leftovers. But what to do with those leftovers is always the question.
I just happened to be watching Rachel Ray’s 30 Minute Meals and she was making Prosciutto Wrapped Rosemary Chicken Thighs….and I thought I could make that. My husband ate the thighs/legs last night (it was a small chicken), but there was still plenty of breast meat left.
So I made it … and it was delicious.
Prosciutto Wrapped Rosemary Chicken Breast Roll-ups
Adapted from Rachael Ray
Yields 2 servings
4 slices of breast meat, about 1 inch thick
4 slices of prosciutto di Parma
1/4 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, peeled and very thinly sliced
1 Tablespoon fresh rosemary, chopped
Salt and freshly ground black pepper
2 lemons, cut into thin wedges
Drizzle balsamic vinegar
Heat medium skillet to medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic and rosemary.
Season the chicken pieces with salt and pepper, to taste, and add them to the garlic mixture. Turn to coat. Wrap the chicken pieces in prosciutto.
Drizzle the chicken with more oil and heat through for 5-6 minutes, turning occasionally. Please note, my chicken was already cooked, if you are starting with raw chicken, you will need to cook for about 12-15 minutes depending on thickness.
Serve 2 pieces of chicken for each serving, along with some lemon wedges for squeezing over the top. Drizzle with balsamic vinegar and serve.