Paleo lunch ideas

PROSCIUTTO-WRAPPED CHICKEN THIGHS

This chicken is incredibly flavorful and easy to make—it’s like a fancier Paleo version of chicken cordon bleu, without the cheese or breading. We use prosciutto instead of regular ham because I like it more and find that it does a better job wrapping the chicken. I also like using thighs more than chicken breast because they’re more flavorful, don’t dry out as easily, and are much cheaper—so you actually get more for your money. Any of the recipes in this book that call for chicken breast could easily be substituted with thighs if you discover you love them as much as I do. SERVES 4

PREP TIME: 15 minutes

COOK TIME: 45 minutes

3 shallots

2 garlic cloves

8 boneless skinless chicken thighs

Freshly ground black pepper

8 slices prosciutto

2 tablespoons (30 ml) extra-virgin olive oil

1. Preheat the oven to 300°F (150°C).
2. In a food processor or blender, blend the shallots and garlic until they form a paste.
3. On a platter, lay the chicken thighs out flat, and season each piece with pepper. Spoon the garlic and shallot paste evenly onto each thigh, and then roll them as tightly as possible.
4. Wrap each roll with a slice of prosciutto.
5. In a large skillet over medium-high heat, heat the olive oil. Quickly sear the chicken thighs until brown, 2 to 3 minutes on each side.
6. Transfer to a baking dish, and bake for about 40 minutes, or until the chicken is cooked all the way through.
7. Serve immediately.

VARIATION 1 ARTICHOKE CHICKEN WRAPPED IN PROSCIUTTO: Add a can of artichoke hearts to the chicken in the baking dish before you put it in the oven.

VARIATION 2 BBQ BACON–WRAPPED CHICKEN WITH APPLESAUCE: Brush 8 chicken thighs with 1 cup (240 ml) BBQ Sauce (here) before wrapping each with a slice or two of bacon. Cover with about 12 ounces unsweetened applesauce (I like Trader Joe’s organic unsweetened applesauce—it comes in a 24-ounce jar). Bake as directed in step 6 of the original recipe. You can also make this recipe in a slow cooker, layering the bacon-wrapped chicken on the bottom and topping with the BBQ Sauce and applesauce. Cook for 8 hours on low, or 3 to 4 hours on high if you’re pressed for time.

PALEO PAIR: Serve with Ginger-Garlic Brussels Sprout Stir-Fry (here).

More Recipes You'll Love

• MATZO BALLS
• Carrot timbales
• Julie’s barbecue chicken

These prosciutto-wrapped chicken thighs roll a garlic-shallot paste inside each thigh, wrap the roll in prosciutto, sear it brown, and bake until meltingly tender. It is a paleo chicken cordon bleu - no cheese, no breading. Thighs stay juicy and cost less than breast.

Pro Tips

• Blend the shallots and garlic into a paste first. It seasons the chicken from the inside as the rolls roast.
• Roll the thighs as tightly as possible so the prosciutto wrap holds everything together in the pan.
• Sear the rolls 2-3 minutes per side until browned before baking. The sear crisps the prosciutto and seals the rolls shut.
• Bake at 300°F for about 40 minutes. The gentle oven is what keeps the chicken from drying out.
• Thighs are the better cut here - more flavorful, more forgiving, and cheaper than breast. Any chicken breast recipe can make the swap.

Frequently Asked Questions

Are prosciutto-wrapped chicken thighs paleo?

They are - chicken, prosciutto, shallots, garlic, olive oil, and pepper. No cheese and no breading.

Can I make these ahead of time?

Yes - roll and wrap the thighs up to a day ahead and refrigerate. Sear and bake them just before serving.

Can I use chicken breast instead of thighs?

Thighs are called for because they stay juicy and roll easily, but thin breast cutlets can work with an adjusted cooking time.

What should I serve with this dish?

Ginger-garlic Brussels sprout stir-fry is the pairing in this recipe, and roasted vegetables work beautifully alongside.

Recipe Card

Stav Kogan

PROSCIUTTO-WRAPPED CHICKEN THIGHS

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 3 shallots
• 2 garlic cloves
• 8 boneless skinless chicken thighs
• 8 slices prosciutto
• 2 tbsp extra-virgin olive oil
• On a platter, lay the chicken thighs out flat, and season each piece with pepper. Spoon the garlic and shallot paste evenly onto each thigh, and then roll them as tightly as possible.

Method

 

1. Preheat the oven to 300°F.
2. In a food processor or blender, blend the shallots and garlic until they form a paste.
3. Wrap each roll with a slice of prosciutto.
4. In a large skillet over medium-high heat, heat the olive oil. Quickly sear the chicken thighs until brown, 2 to 3 minutes on each side.
5. Transfer to a baking dish, and bake for about 40 minutes, or until the chicken is cooked all the way through.
6. Serve immediately.

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