Saturday, February 8, 2014

Prosciutto Wrapped Chicken

This Chicken dish was very tasty....Ornery's tummy was very Happy!

Prosciutto Wrapped Chicken
  • 1 package of boneless/skinless thighs, usually 8 pieces
  • 1 package of mushrooms, divided in half, chopped, reserve the second half
  • 1 package of prosciutto, about 6-8 pieces
  • 1 tablespoon of garlic & mushrooms (a blend, sold as one), dehydrated
  • 1 tablespoon of dehydrated chopped onions
  • 1 cup of torn fresh spinach, stems removed
  • 1/2 cup of shredded vintage white cheddar
  • 1/2 cup of garlic jack
  • 1 pinch of alder wood seasoned salt, you may you garlic pepper instead
  • seasoned garlic butter, cut into cubes
  • 1/4 cup of cream cheese 
** It is best to limit adding too much salt to this recipe, especially when you use the seasoned butters. You wont need a lot of salt with the garlic added.

For the Sauce, you will need:
  • 1 garlic sauce pasta package, mine called for a small amount of milk & butter, see below

Mix together, the chopped mushrooms, torn spinach, cheeses, seasonings & onions.
Divide into 8 sections, one cheese ball per chicken thigh.
Place the cheese ball inside the chicken thigh, wrap with a piece of prosciutto.
Place a small cube of seasoned butter on top of each piece of chicken.
(If you have time, place in the refrigerator for one hour until cold!, optional)
Bake at 350 for 45 minutes....Then.....

Mix one sauce package, I used garlic pasta sauce (Knorr's brand), adding one cup of butter milk and 1 tablespoon of butter, cook according to directions on the package.
I then added the remaining mushrooms to the sauce, after I saute'd the mushrooms in small amount of butter.

After the chicken has cooked for 45 minutes, cover the wrapped chicken in the sauce. Bake at 350 degrees for 15 more minutes.

Let rest for 10 minutes, then serve. YUM, this dish was awesome, and even better the next day for lunch! We were very happy with the outcome of this recipe. Mmmm, Tummy very Happy!

Serv'n up Dinner with Style...

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