Prosciutto Wrapped Chicken with Chard
Prosciutto Wrapped Chicken with Chard is my version of a rustic Italian dish finished with lemon and pignoli.
By Chef Laura Bonicelli
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
4 servings
Ingredients
- 8 skinless boneless chicken thighs
- Kosher salt and freshly ground black pepper
- 8 slicesthinly sliced prosciutto
- 2 tablespoonsextra-virgin olive oil
- 1 orange
- 1 clovegarlic (finely chopped)
- 1 1/2 poundsroughly chopped chard
- Kosher salt and freshly ground black pepper
- 2 tablespoonspine nuts ((pignoli))
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Season the chicken with the salt and pepper and wrap each piece with a prosciutto slice. Heat the olive oil in a large high-sided skillet or Dutch oven over medium-high heat; brown the wrapped chicken well on all sides until the prosciutto is crisp. Remove the chicken from the pan and set aside. The chicken will not be cooked through. Leave the drippings in the pan.
- 2
Take a 1-inch slice of peel from all the way around the orange. Avoid taking any of the white pith. Slice the peel into very thin slices. Set aside. Juice the orange.
- 3
Reheat the skillet over medium heat, adding more oil if necessary. Add the garlic and cook until softened, about . Add the chard and the orange peel. Cook until the chard wilts, about . Season with salt and pepper.
- 4
Add the chicken to the skillet. Add the orange juice and the pine nuts. Simmer, covered, over medium-low heat until the chicken is cooked through and the flavors combine--about .
- 5
Serve over creamy polenta or mashed potatoes.