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 extra-virgin olive oil
- Preheat the oven to 300°F.
- In a food processor or blender, blend the shallots and garlic until they form a paste.
- 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.
- Wrap each roll with a slice of prosciutto.
- 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.
- Transfer to a baking dish, and bake for about 40 minutes, or until the chicken is cooked all the way through.
- 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 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).
