Prosciutto-Wrapped Chicken

recipe

Prosciutto-Wrapped Chicken

Chicory salad and romanesco

Brava Chef Annie photo

Brava Chef Annie
About this Recipe

This meal is elegant and down-right delicious. It's something you'll be excited to serve on date night and even for a weeknight dinner. Chef's tip: For the best presentation, wrap the prosciutto tightly around the chicken breasts and place them seam side down on the tray.

Ingredients

  • 1.0 heads romanesco
  • 2.0 count boneless, skinless chicken breasts (6 oz each and about 1 inch thick)
  • 2.0 ounces Creminelli prosciutto (4 slices)
  • 1.0 count peeled shallot
  • 2.0 tablespoons sherry vinegar
  • 1.0 heads radicchio
  • 1.0 heads frisée
  • 1.0 count organic fuji apple
  • cooking oil
  • extra-virgin olive oil
  • kosher salt and black pepper

Equipment

Brava metal tray

Brava TempSensor

mixing bowls

Nutrition Information

640 calories per serving

Allergens: None

Tags

  • Lunch
  • Dinner
  • Meal Kit
  • Whole30®
  • Californian
  • Chicken
  • Dairy Free
  • Gluten Free
  • Italian
  • Keto
  • Mediterranean
  • Metal Tray
  • Paleo
  • Recipes
  • Vegetables
  • Weeknight

Instructions

  1. step
    1

    Prep romanesco

    • Cut romanesco florets into 1-inch pieces.
    • In medium bowl, toss together romanesco, 2 teaspoons cooking oil and a pinch of salt.
    • Evenly spread romanesco in Zones 2 & 3 of Brava metal tray.
  2. step
    2

    Wrap chicken in prosciutto

    • Pat chicken breasts dry with paper towels.
    • Season chicken on both sides with a pinch of salt and pepper.
    • Lay 2 prosciutto slices lengthwise on a cutting board, overlapping long edges by about ½ inch. Place 1 chicken breast on prosciutto and wrap it as tightly as possible. Repeat with remaining chicken breast and prosciutto.
    • Place chicken in Zone 1 of metal tray. Make sure thickest chicken breast is on left side of Zone 1.
  3. step
    3

    Slide metal tray into top shelf

    • Select “Prosciutto-Wrapped Chicken” on your Brava touchscreen and follow instructions.
    • After plugging in TempSensor, insert it horizontally through center of chicken breast.
    • While food cooks, prepare vinaigrette and salad.
  4. step
    4

    Make vinaigrette

    • Finely chop 2 teaspoons shallot. You will have some shallot left over.
    • In small bowl, combine chopped shallot, sherry vinegar, ¼ cup extra-virgin olive oil and a pinch of salt and pepper; stir well.
  5. step
    5

    Prep salad

    • Cut radicchio in half lengthwise and remove core. Chop half of radicchio into 1-inch pieces. You will have half of radicchio left over.
    • Trim and discard root end and outer green leaves of frisée. Separate remaining frisée into individual leaves.
    • Halve apple and remove core; cut apple into ¼-inch slices.
    • In medium bowl, toss together radicchio, frisée and apple.
  6. step
    6

    Dress salad & serve

    • When your food is done, cut chicken crosswise into slices.
    • Add half of vinaigrette to salad, season with salt and pepper and toss. Taste and add more vinaigrette, if desired.
    • Arrange chicken, romanesco and salad on individual plates. If desired, drizzle remaining vinaigrette over chicken.