This enticing recipe is one of my most favorite cold-weather dishes for many reasons. It's a one-pot meal and quick clean-up is always a plus (more time with the hubs? yes please!), it uses really simple ingredients but packs a bold flavor, and it can be adjusted so easily to your personal taste. I will usually use boneless/skinless chicken thighs, however, my last trip to Costco left me with a freezer full of chicken breasts so I used them this time - whatever you have or prefer!
Prosciutto-Wrapped Chicken in Rich Tomato Sauce // Serves 4 - 6
1 lb boneless, skinless chicken - thighs or breasts
3-4 T finely chopped fresh rosemary, plus a whole sprig
4 large slices of prosciutto
1 T olive oil
2 ribs of celery, finely chopped
2 carrots, diced small
1 onion, diced small
A few pinches crushed red pepper flakes (to your taste)
3-4 cloves garlic, minced
2 T tomato paste
1/2 c white wine
1/2 c chicken broth (use a full cup to omit wine)
2 c tomato puree (not sauce! puree is thicker)
1 - 15oz can cannellini beans, rinsed and drained
Chopped basil, for sauce and serving
Grated parm for serving, plus rind (optional)
If using breasts, cut chicken into eight equal pieces. Season both sides with salt and pepper, then sprinkle with 2 T of the rosemary. Slice each piece of prosciutto in half lengthwise, creating eight slices, then wrap one around each chicken piece and place seam side down. Heat 2 tsp of olive oil in a deep skillet over medium-high heat. Brown the chicken on each side until the prosciutto is crisped; 3-4 minutes.
Remove from pan and set aside. Add the remaining 1 tsp olive oil into the same pan, turn to coat. Add celery, carrot, onion, chili flakes, and garlic. Season with salt and pepper and cook until soft, keeping the pan partially covered and stirring often. Stir in the tomato paste and cook about one minute, then add the wine (if using) and allow it to cook down a bit. Add in broth, puree, beans, some chopped basil, remaining chopped rosemary, the whole sprig and parmesan rind if using. Allow sauce to boil, then reduce heat to medium and place chicken back into pan with sauce. Simmer 10 minutes or until chicken is cooked through. Cooking time will vary depending on size of pieces used.
Tonight, Jordan and I ate this with a thick slice of fresh bread from the local bakery, and a roasted pepper salad with fresh herbs.
There is nothing like having a nice rich sauce (that is full of veggies and totally low-fat!!) to dip a big hunk of bread into - delish! I hope you and yours enjoy this recipe as much as we do.
With a full heart and an empty plate -