• Katherine Arthurs

Prosciutto Stuffed Chicken with Rosemary Butter

Fresh Herb + Garlic butter is SOO good! Spreading it under the chicken skin that gets crispy...along with the tender meat of bone in chicken breast...don't forget that salty prosciutto.

It's a fancy way to make chicken breast without any crazy hard to find ingredients..perfect for a Monday night meal...and that pan sauce drizzled on top is a must!

Serve with roasted vegetables, rice or potatoes + it's a meal.

Prosciutto Stuffed Chicken with Rosemary Butter

4 tablespoons butter, softened slightly

1 heaping tablespoon fresh rosemary, chopped finely

1/2 teaspoon freshly ground black pepper

1 large garlic clove, minced

4 bone in chicken breast

4-6 slices of prosciutto

salt + pepper

1 cup chicken bone broth or white wine

fresh parsley, for garnish

Preheat your oven to 400F.

Mix together the butter, rosemary, black pepper + garlic in a small bowl.

Using a small pairing knife, cut a side slit into the center of each chicken breast. Be careful to not go through to the other side- you just want to create a pocket on the side of the breast. Next, using your fingers, separate the skin from the chicken breast. Don't remove it, just create another pocket.

Using your hands or kitchen spoon, spoon in 1/4 of the butter mixture (about 1 tablespoons worth), under the skin of the chicken. Press the skin to help spread the butter around the breast. Continue with each breast.

Add 1 1/2 pieces of prosciutto to the pocket in the center of each chicken breast. Liberally, salt + pepper both sides of the breasts.

Heat a heavy duty pan (cast iron, works best) on high heat. When the pan is smoking hot, add the chicken breasts skin side down. Brown for 6 minutes or until the skin is crispy. Turn over + turn the heat off. Add the bone broth or white wine to the side of the pan (don't add on top of the chicken skin).

Put the pan into the oven to finish cooking. Cook for 12 minutes or until the center of the chicken is cooked through.

Garnish with fresh parsley. Serve with a side of vegetables, rice or salad.