Prosciutto-Wrapped Glazed Chicken

Prosciutto-Wrapped Glazed Chicken

Health Rating
Prep Cook Ready in Servings
15 min 15 min 30 min 4
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Ingredients


4 cup Arugula (baby)
1/4 cup Balsamic vinegar (for glaze)
1/4 tsp Black pepper
4 breast Chicken breast, boneless, skinless
8 medium Fig, raw (stems removed, cut in half lengthwise, substitute with cherry tomatoes)
2 fig Figs, dried (finely chopped, for glaze)
1 tbsp Honey (for glaze)
1 tbsp Lemon juice (for glaze)
1 tbsp Olive oil
1/2 cup Parmesan cheese, grated
4 slice Prosciutto (thin)
1/2 tsp Salt
2 medium shallot(s) Shallots (minced, Glaze)

Instructions


In a small saucepan over medium heat, combine the vinegar, dried figs, and shallot. Bring to a boil, reduce the heat to low, and simmer until almost all of the liquid has reduced to a thick, syrupy consistency, about 10 minutes. Remove from the heat and stir in the honey and lemon juice. Pour the glaze through a fine mesh strainer into a glass or stainless steel bowl, and discard the pulp. Set aside to cool.

One at a time, place each breast, smooth side down, between two sheets of plastic wrap and pound to an even 1/2-inch thickness. Season both sides of the chicken with salt and pepper. Wrap one piece of prosciutto around the center of each breast, pressing the loose ends of the prosciutto down so the meat stays together. Lightly brush the chicken on both sides and the cut sides of the figs with oil.

Prepare the grill for direct cooking over medium heat (350° to 450°F).

Brush the cooking grates clean. Grill the chicken, smooth (skin) side down first, over direct medium heat, with the lid closed as much as possible, until the meat is firm to the touch and opaque all the way to the center, 6 to 8 minutes, turning once or twice. At the same time, grill the figs over direct medium heat until well marked and heated through, about 4 minutes, turning once after 3 minutes. (If using cherry tomatoes, grill them for 2 to 4 minutes, turning once or twice. Remove from the grill and carefully cut each tomato in half.)

Divide the arugula evenly among four plates. Place one chicken breast on each serving of arugula along with four fig halves (or cherry tomato halves). Drizzle the chicken and arugula with the glaze and top with the cheese.

Nutrition Facts

Per Portion

Calories 544
Calories from fat 126
Calories from saturated fat 42
Total Fat 14.0 g
Saturated Fat 4.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 5.9 g
Cholesterol 156 mg
Sodium 920 mg
Potassium 1222 mg
Total Carbohydrate 41 g
Dietary Fiber 4.8 g
Sugars 25.9 g
Protein 64 g

Dietary servings

Per Portion


Fruit 1.1
Meat 2.8
Milk Alternative 0.3
Vegetables 1.6

Energy sources


Pygal 30% 451.197875699 143.707456722 23% 423.889461362 270.985378076 47% 292.692882056 186.194907363 30% 23% 47% Carbohydrates Fat Protein
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