Monday, September 19, 2011
Delicious Baked Chicken Topped with Crispy Prosciutto
Today was a typical Monday... full of the business and craziness that only Monday's can bring! Starting my day with CrossFit was great! A complete challenge with my two favorite combinations: row & bench! ... Left me feeling pretty invigorated and motivated to tackle the rest of the stressors the day would bring!
Anyway, I felt we deserved a special meal to close down the day, relax and take in some flavors the senses would truly appreciate. What is it about a good meal that just makes everything better?
4 Skinless, boneless Chicken breasts, pounded
2 Shallots, thinly sliced
1 C Mushrooms, sliced
1/2 C Artichoke hearts
1/2 C White wine or chicken broth
1 T Olive Oil
2 oz. Prosciutto
Seasonings: sea salt, black pepper, garlic powder and paprika
2 T chopped garlic
Preheat oven to 375 degrees. Bake prosciutto on a baking sheet for about 10 minutes on each side (until crispy) while your preparing the rest of the meal. Pound chicken breasts fairly thin and sprinkle both sides with the seasonings. Heat olive oil in a heavy skillet at medium-high. Brown chicken breasts for about 4-5 minutes on each side. Transfer chicken to a baking dish. Add the shallots to the skillet (with a little more olive oil if necessary). Add wine (or broth) deglazing pan as you stir in mushrooms and artichoke hearts. Cook until mushrooms are tender. Pour the sauce over chicken breasts and break pieces of the crispy cooked prosciutto over the top. Bake for 10-12 minutes, uncovered.
While the chicken is cooking, saute the garlic in olive oil. Add the spinach and saute. Add a splash of chicken broth, and let spinach cook down to tenderness.
Serve chicken breasts on a bed of the sauteed spinach. Spoon a little extra sauce over the top and enjoy! We thought this was a meal packed with delicious flavors! The crispy bites with the prosciutto were the kids favorite!