Prosciutto Wrapped Rosemary Chicken

Today was the last day of the Whole 30 and we decided to go out with a bang.  This meal was fabulous!!  My kids loved it and wanted to make sure we had enough to take to school for lunch tomorrow.  This is a Rachel Ray recipe I found online that I tweaked a bit.  If you use sugar-free prosciutto (Applegate), then this recipe is Whole 30 approved.  Enjoy!

Prosciutto Wrapped Rosemary Chicken

Chicken waiting to go into the pan

3 large cloves garlic, thinly sliced
6-8 sprigs rosemary, washed and dried
about 1/4 cup extra virgin olive oil plus some for the pan
10 boneless, skinless chicken thighs
10 slices prosciutto
salt and pepper to taste
balsamic vinegar 

• Take one stem of rosemary and strip the spikes off.  Finely chop until you have about 1 1/2 Tbsp. 
• Add garlic, chopped rosemary and olive oil to shallow dish.
• Lay prosciutto slices out on a flat surface for easy access.
• Cut remaining rosemary sprigs in half.
• Salt and pepper both sides of the chicken thighs.
• Take one chicken thigh and dredge in olive oil mixture and then lay it on a prosciutto slice.  Lay a rosemary sprig and roll all together.
• Heat a large, non-stick skillet over medium heat.  Add oil and allow it to heat for about 2 minutes.  Add your chicken wraps.  Cook about 8 minutes per side, or until no longer pink.
• After you remove chicken from pan, drizzle with a bit of balsamic vinegar.

*Be sure to pull the rosemary sprig out of the chicken before you eat it

*I had more chicken than prosciutto so I just dredged my leftover thighs in the olive oil / garlic mixture and put a rosemary sprig in the center.  They turned out really good as well.

Dinner - Yum!

Enjoy!!!