Proscuitto Wrapped Chicken Thighs

Yesterday, M and I volunteered to bring dinner over to our friends who recently had their second baby. I wanted something that would be easy for them to heat up, but still feel like they were eating a gourmet meal. I settled on a version of this chicken recipe that had made its way around Pinterest, accompanied by roasted asparagus and my cheater’s polenta. All they had to do was pop the chicken and asparagus in the oven and reheat the polenta in the microwave. Easy peasy! I made a double batch so M and I could also have the same chicken that evening.

Proscuitto Wrapped Chicken Thighs
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  1. 6 boneless, skinless chicken thighs
  2. 1/4 c wine
  3. Fresh rosemary, 3 tablespoons chopped
  4. 1/2 red onion
  5. 1/4 c olive oil, divided
  6. 1 lemon, thinly sliced
  7. 6 slices of proscuitto
  8. Salt and pepper
  9. Balsamic vinegar (optional)
  1. Place boneless, skinless chicken thighs in a large gallon bag. To the bag, add wine, chopped fresh rosemary, onion, olive oil and salt and pepper. Place in fridge until ready to use.
  2. Remove the thighs from the bag discarding any extra marinade. Place the chicken on a plate face down. Give them a sprinkle of salt and pepper and top with a sprig of rosemary.
  3. Fold your chicken thighs in half and wrap each with a piece of proscuitto.
  4. In a baking dish, coat with oil and arrange a thinly sliced lemon. Place one thigh on top of each lemon slice.
  5. Cook covered in a preheated 375 degree oven for 40 minutes. Remove foil for the last 15 minutes of baking time to crisp the proscuitto.
  6. chicken-4
  7. The dish is finished with a drizzle of balsamic vinegar. Yum!
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