Ever get straight up bored with chicken? You’re preaching to the boring chicken choir baby because I do too! When chicken gets boring and bland for me, I like to jazz it up from time to time, and this chicken recipe delivers salty flavorful happiness on top of chicken and all it’s poultry glory!
Over the last 3 years I have dropped 30 lbs and it’s home cooking like this that helped make it happen. I do incorporate vegan, vegetarian, fish, and red meat into my diet, but chicken is the biggest staple in my kitchen. However, you can only eat oven roasted chicken breast so often before you’re over it. I’m constantly trying new marinades to help spruce up the flavor so I was happy to find and include this recipe to my dinner lineup. It’s healthy, easy, and realllllllllly damn good!
Normally my husband makes a hilarious face when I photograph him eating, but this time, he was just too happy with the flavor to due anything silly! After each bite he kept going, “Hmmmmmmmmm”, which is a good sign I cooked up something Shock Munch worthy. Look at that man’s adorable face! God he makes such great face.
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This supper can feed 8 people VERY quickly! And you can prep the chicken 24 hours in advance if you have too much going on the day of. I cut the recipe down since I was only feeding my husband and myself, so I used only 2 chicken breasts and the smallest package of prosciutto I could find. I kept the chicken stock and wine measurements the same because we love sauce…..a lot.
Ingredients
- 8 skinless boneless chicken breasts
- 1/4 cup Dijon mustard
- 16 thin slices prosciutto, (about 8 oz)
- 2 tbsp butter, melted
- 1/2 tsp each salt and pepper
- 1 cup chicken stock
- 1/2 cup white wine,(or chicken stock with 2 tsp white wine vinegar)
- 2 tbsp all-purpose flour
- 2 tbsp minced fresh parsley
Directions
- Place each chicken breast, smooth side down, between plastic wrap; with flat side of meat mallet, pound to a generous 1/4-inch thickness.
- Brush top with mustard. Place 2 slices prosciutto over each; beginning at narrow end, roll up and secure with toothpick. Place, seam side down, in small roasting pan. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Brush rolls with butter, sprinkle with salt and pepper. Pour in stock and wine.
- Roast in 425F (oven until chicken is no longer pink in center, about 15 minutes. Baste with pan juices, broil until golden, about 4 minutes.
- Transfer chicken to cutting board, cover and keep warm. 6. In small bowl, whisk flour with 2 tbsp (25 mL) water; whisk into pan juices and bring to boil. Reduce heat and simmer, whisking, until thickened, about 4 minutes. Stir in parsley. Serve with chicken.