Rosemary Sandwich Prosciutto-Wrapped Chicken with Broccolini

Rosemary Sandwich Prosciutto-Wrapped Chicken with Broccolini


Rosemary Sandwich Prosciutto-Wrapped Chicken:

4 boneless, skinless chicken breasts (about 7 ounces each)
4 garlic cloves, minced
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
1/2 teaspoon fresh ground black pepper
16 slices Pre-Sliced Rosemary Sandwich Prosciutto

For Serving:

2 tablespoons olive oil
1 pound broccolini, blanched
4 garlic cloves, thinly sliced
1 teaspoon red pepper flakes


Rosemary Prosciutto-Wrapped Chicken: Toss all ingredients, except prosciutto, in a bowl to coat; wrap each breast with 4 prosciutto slices and secure with a pick. Refrigerate in an airtight container up to 3 days.

For serving, roast chicken on a quarter sheet tray sprayed with pan spray at 450°F until internal temperature reaches 165°F, about 20 minutes. Heat 1/2 tablespoon oil in sauté pan over medium heat; add 1/4 pound broccolini and cook until heated through, about 3 minutes, stirring frequently. Add 1 garlic clove and 1/4 teaspoon red pepper flakes; cook until fragrant, about 1 minute, stirring frequently. Serve chicken alongside broccolini, drizzled with any juices from the sheet tray.