Savory and Sweet Prosciutto Wrapped Chicken
Difficulty – Beginner
Time to Prepare – 1 1/2 hours
Featured Seasoning – Savory Seasoning
Servings – 4
Heather
About this recipe:
Chicken breasts are filled with a sweet and savory cranberry filling, rolled up, and wrapped with prosciutto or Sereno ham. This method results in a moist interior and crispy, salty exterior for a delicious upgrade to your run of the mill chicken breast dinner. Our Savory Seasoning is complimented perfectly by the delicately sweet date puree included in the filling and the sauce. During the fall and winter, fill your freezer with a few extra bags of cranberries so you can make this all year long!
Ingredients
3 larger chicken breasts
1 heaping cup fresh cranberries
1/4 cup walnuts, toasted
2 Tblsp ground flaxseeds
6 dates, soaked and pureed*
1 Tblsp ghee or unsalted butter
2 Tblsp + 1 Tblsp Spiva Cooking Savory Seasoning
12 larger slices prosciutto or sereno ham
1/2 cup chicken bone broth or chicken stock
3 Tblsp ghee or unsalted butter, diced and chilled
*To puree dates, soak in 1/2 cup hot water until very soft. Add dates and liquid to a food processor and blend until smooth.
Procedure
- Preheat the oven to 425 degrees F.
- Butterfly the chicken breasts by carefully slicing them through the middle so they are half as thick.
- Slice the butterflied chicken breasts in half to make 6 total pieces.
- Place a piece of plastic wrap on top of the chicken breast pieces and firmly flatten them by pounding with a heavy duty pan or meat mallet. The chicken should be about 1/4 inch thick. Try to avoid pounding it so hard that the meat begins to break apart.
- In a food processor, add the cranberries, walnuts, flaxseeds, 2 Tblsp of the date puree, ghee, and Spiva Cooking Savory Seasoning. Blend until the mixture forms a relatively smooth paste. Taste and make sure the balance of flavors suits your taste. You may choose to add more date puree or seasoning if desired.
- Divide the cranberry paste between the 6 chicken portions and spread evenly over the tops.
- Starting with one of the shorter chicken ends, roll into logs to contain all the paste.
- Wrap each chicken log with 2 pieces of prosciutto (or Sereno ham) so that the surface is completely covered.
- Place the chicken on a sheet tray and bake in the preheated oven 15-20 min, or until the internal temperature reaches 165 degrees F. You will want to individually temp each piece to avoid overcooking any that may be thinner/smaller than the others.
- While the chicken is baking, make the sauce. In a small saucepan on the stove, bring the chicken bone broth, 1 Tblsp Spiva Cooking Savory Seasoning, and 1 Tblsp date puree to a simmer.
- Slowly whisk in the pieces of cold butter until an emulsified sauce forms. Taste and add more seasoning or date puree to suit your tastes.
- Once the chicken has cooled slightly, use a sharp serrated knife to slice each log into 1/2 inch pieces. Serve with the warm sauce and a side of salad or roasted vegetables.