prosciutto wrapped stuffed chicken with fig glaze
TOTAL TIME: 30 minutes
SERVES: 2
Protein
2 chicken breasts
6 slices prosciutto
Milk & Dairy
4 tbsp goat cheese
1 tbsp butter
Pantry
1/2 cup fig jam
1/4 cup balsamic
1/3 cup chicken broth
2 tbsp pistachios
Produce
2 servings arugula
Stuff you chicken. Butterfly your chicken breasts and season with salt and pepper on both sides. Measure out your cheese and about 1/4 cup fig jam in separate bowls so you don't cross-contaminate. Spread a layer of jam (about 2 tbsp) and about 2 tbsp of goat cheese onto each chicken breast.Fold over and wrap each breast with 3 slices of prosciutto, with the ends on the bottom so you get a nice smooth look on the top.
Place in air fryer at 400 for 15 minutes, or bake in over at 400 for 20-25 minutes. Let sit for 5 minutes once removed from heat to allow the cheese to set.
Make your glaze. While your breasts cook make your glaze. To a small pan over medium heat, add 1/3 cup broth, 1/4 cup balsamic and 1/4 cup fig jam. Bring to a simmer and cook for 5-10 minutes until it's thickened up and reduced by half. Add 1 tbsp cold diced butter and mix until melted. Taste and salt if needed.
Serve. To your plates, add arugula, then your chicken breast and drizzle with a bit of olive oil, your fig glaze and top with chopped pistachios.
Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!