Prosciutto Roasted Chicken Piccata
- 1 1/2 pounds boneless, skinless chicken thighs (I used 4)
- 4 slices prosciutto
- 1 tablespoon olive oil
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon Italian seasoning
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1 tablespoon unsalted butter
- 2 tablespoons capers
- Juice of 1/2 lemon
- 2 cloves garlic (I used dehydrated garlic but fresh will be great here)
- 1 tablespoon freshly chopped parsley
Preheat your oven to 400°F. In an oven-safe skillet with high sides, add the oil and preheat it over medium-high heat.
Wrap a slice of prosciutto around each piece of chicken and secure it with a toothpick. Add each piece of wrapped chicken to the hot skillet (top-side down) and cook for one minute. Flip each piece and season the tops with the granulated garlic and Italian seasoning; sear about a minute on each side.
Scatter parsley over the top and serve.
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