Oh happy day.
Mark is home for a stretch so I get to cook. Oh, I cook when he’s gone but its super easy stuff like thick sliced tomatoes with Parmesan cheese in the toaster oven or leftover chicken noodle soup. I’ll make a pot of soup and freeze it in double sized serving containers for later. I’ve cleaned out my stock with his travel last month.
With him home I get to try some recipes that I’ve spent hours pinning on Pinterest. Up first is this recipe for Prosciutto Wrapped Chicken Thighs from Stacey Snacks. It caught my eye when perusing because it’s a pretty dish. A quick glance at the recipe reveals it’s also easy and it’s something that is also easily done in the RV. Yippee!
I don’t have a rosemary bush in a garden; I don’t even have the garden. I’ve always wanted to try one here in the desert. Maybe this winter I will. Never fear, the local Fry’s grocery store has a ton of fresh herbs.
I did modify the recipe a little, I omitted the salt since Prosciutto is salty already and I’m not a fan of overly salted foods. I even prefer my french fries sans salt which drives Mark crazy. I also minced the garlic instead of slicing it really thin like she did because mincing was faster.
The recipe feeds 8 which would be way too much for the two of us. The scale has been moving in the wrong direction lately and there is no need to help it by eating that much. I made the sauce like it was the full recipe though because I love me some garlic and olive oil. After I moved the chicken around in the garlic/oil/rosemary mixture, I laid the thighs open on the pan and spooned some of the extra mixture directly on the chicken before adding the rosemary sprig and rolling it. Since we had enough of the mixture for 8 thighs and only cooked three, I also added the last of the garlic to the top of the chicken. Like I said, I love garlic and it didn’t overwhelm the finished product at all. The recipe calls for cooking it on the skillet or in the oven but I’m sure it would also be just as good on the grill. We paired it with baked sweet potatoes and a nice salad; both of which are also super easy in the RV.
Prosciutto Wrapped Chicken
Recipe Credit: Stacy Snacks Online
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 2 cloves garlic, peeled and very thinly sliced (or minced like I did)
- 1 package or bundle fresh rosemary
- 8 pieces boneless, skinless chicken thighs, trimmed of fat
- Salt and freshly ground black pepper
- 8 thin slices prosciutto di Parma
- 2 lemons, cut into thin wedges
- Drizzle balsamic vinegar
Heat a grill pan over medium-high heat.
Pour about 1/4 cup extra-virgin olive oil into a shallow dish and add the garlic.
Strip the leaves off one sprig of rosemary and finely chop, about 1 tablespoon. Add the chopped rosemary to the bowl with the garlic and oil. Break the remaining rosemary up into 8 small sprigs about the size of the chicken pieces.
Season the chicken pieces with salt and pepper to taste, and add them to the garlic mixture, making sure they are fully coated.
Wrap the chicken pieces in prosciutto, placing a rosemary sprig in the center before wrapping. The sprigs should stick out a bit at the edges of the ham. Drizzle the chicken with more oil and grill for 12-15 minutes, turning occasionally.
I hope you enjoy this as much as we did. Next up, shrimp tacos.