Prosciutto Wrapped Chicken with Mushrooms
Tender chicken wrapped in sauteed spinach, mushrooms, and prosciutto, baked to juicy perfection. Gluten-free. Whole30.
Servings 6
Calories 292kcal
Ingredients
- 4 tablespoon extra virgin olive oil divided
- 2 garlic cloves minced
- 8 oz mushrooms sliced
- 6 small organic chicken breasts (about 4 oz each)
- salt & freshly cracked pepper to taste
- ½ cup baby spinach leaves stems removed
- 12 slices prosciutto ham (about ½ ounce per slice)
- 1 cup chicken stock or broth (stock has more flavor, so I prefer it here)
- 1 tablespoon lemon juice fresh
- 1 teaspoon dried basil You can use fresh herbs, just adjust amount to taste
- ½ teaspoon dried parsley
- ½ teaspoon dried rosemary
- 1 teaspoon red wine vinegar
Instructions
- Preheat oven to 350 degrees F.
- Heat 2 tablespoon of olive oil in a large saute pan (use a large oven-proof skillet if you have one for an easier process) and cook garlic and mushrooms until soft and golden, about 6 minutes, stirring frequently. Set aside.
- Heat the remaining 2 tablespoon olive oil in your saute pan.
- Assemble the chicken bundles by first seasoning each chicken breast with salt and pepper and then lay a few pieces of spinach on top of each piece. Wrap each chicken breast with 2 slices of prosciutto.
- Place into the hot oil and sear about 1 minute on each side.
- If using an oven proof skillet: Add mushrooms, broth, vinegar, lemon juice, and herbs to the pan. Simmer 1-2 minutes. Drizzle chicken bundles with a little olive oil and bake in preheated oven for about 30 minutes.
- If using a baking dish: Place chicken bundles into a 7×11 baking dish. Pour mushrooms and garlic back into the saute pan and add chicken broth, vinegar, lemon juice and herbs. Simmer about a minute and pour mixture over chicken breasts. Drizzle chicken bundles with a little olive oil and bake in preheated oven for about 30 minutes.
Notes
- Brining is totally optional, but if you have the time to refrigerate the chicken breasts in a bowl of salt water overnight, it will make the meat even more tender and flavorful. However, using smaller chicken breasts results in tender, juicy chicken even without brining it since it cooks in a flavorful broth.
- Make sure the oil doesn’t get too hot before adding the mushrooms and garlic to the pan, or else they will scorch. The goal is to sauté the mushrooms until soft and aromatic gently.
- For the prosciutto to get crispy, your pan must be hot enough that the meat begins to sizzle and sear the moment it touches the pan.
- Be careful not to overcook. Chicken is finished when the internal temperature reaches a safe 165°F.
Nutrition
Calories: 292kcal | Carbohydrates: 2g | Protein: 28g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 84mg | Sodium: 387mg | Potassium: 604mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg