Prosciutto Wrapped Stuffed Chicken with Fig Glaze
Serves
2
30 minutes

Prosciutto Wrapped Stuffed Chicken with Fig Glaze

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Pantry

1/2 cup fig jam

1/4 cup balsamic

1/3 cup chicken broth

2 tbsp pistachios

Produce

2 servings arugula

Protein

2 chicken breasts

6 slices proscuitto

Dairy

4 tbsp goat cheese

1 tbsp butter

Fig Glaze

1/4 cup fig jam

1/4 cup balsamic

1/3 cup chicken broth

1 tbsp butter

Pre Recipe Prep

1.

Stuff you chicken

Butterfly your chicken breasts and season with salt and pepper on both sides. Measure out your cheese and about 1/4 cup fig jam in separate bowls so you don't cross-contaminate. Spread a layer of jam (about 2 tbsp) and about 2 tbsp of goat cheese onto each chicken breast.Fold over and wrap each breast with 3 slices of prosciutto, with the ends on the bottom so you get a nice smooth look on the top.

Place in air fryer at 400 for 15 minutes, or bake in over at 400 for 20-25 minutes. Let sit for 5 minutes once removed from heat to allow the cheese to set.

2.

Make your glaze

While your breasts cook make your glaze. To a small pan over medium heat, add 1/3 cup broth, 1/4 cup balsamic and 1/4 cup fig jam. Bring to a simmer and cook for 5-10 minutes until it's thickened up and reduced by half. Add 1 tbsp cold diced butter and mix until melted. Taste and salt if needed.

3.

Serve

To your plates, add arugula, then your chicken breast and drizzle with a bit of olive oil, your fig glaze and top with chopped pistachios.

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