Updated to add Air Fryer Directions! See recipe notes.
Family Style Arugula Salad with Balsamic Glazed Prosciutto Chicken Recipe
Marinated boneless skinless chicken breasts wrapped with prosciutto glazed with balsamic honey glaze and served on an arugula salad.
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Servings: 4
Ingredients
Marinade/Glaze
- 1/2 cup balsamic vinegar
- 1/4 cup honey can sub brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons oil
- 2 teaspoons minced/pressed garlic
- 1 1/2 teaspoon minced fresh rosemary
- 1 1/2 teaspoon minced fresh thyme (can substitute 1 1/2 teaspoon dried Italian herb blend for fresh herbs)
- 1/4 teaspoon pepper
- 1 tablespoon dijon mustard optional
Chicken
- 4 boneless skinless chicken breasts
- 8 paper thin slices prosciutto
Salad Dressing
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Salad
- 5 ounces baby arugula or other greens
- 1/4 cup shaved or shredded parmesan cheese
- 1/2 cup halved grape tomatoes
Instructions
- Combine marinade ingredients in gallon sized zip-top bag, seal and shake to combine. Add chicken breasts and marinate 2 hours to overnight.
- Preheat oven to 350 degrees F. (See baking notes & Air Fryer directions below)
- On a cutting board, lay out 2 slices of prosciutto next to each other, overlapping about ½-inch. Don’t worry if they tear apart a bit, just piece it together.
- Remove a chicken breast from marinade (reserve marinade), lay in center of prosciutto, wrap the prosciutto over the chicken breast and place on broiler rack.
- Repeat process with other 3 breasts. Bake for 15 minutes.
- Make Glaze: While chicken is baking, pour the marinade in a small saucepan and bring to boil, reduce heat and simmer for 8 minutes.
- Brush chicken breasts with glaze, turn over and brush again.
- Increase oven heat to 375 degrees F. and bake for 5-10 more minutes or until the chicken is cooked through (165 degrees F. internal temperature.)
- Whisk together the dressing ingredients. Toss the greens with as much dressing as you like in a large bowl.
- Arrange greens on a large platter, top with Parmesan and tomatoes.
- Arrange chicken breasts over salad and serve family style.
Notes
Baking Notes:
This recipe is written to bake using the convection function of the KitchenAid Countertop Ovens. If using a non-convection oven, increase oven temperatures 25 degrees - and monitor for cooking times - may need to be adjusted. Cook till internal temperature (165 degrees F. internal temperature.) Make sure to let them rest 5 minutes after cooking.Air Fryer Directions: (updated 3/20/23)
- Place in the air fryer (I usually spray cooking surface with non-stick spray) and air fry at 370-degrees F. for 10 minutes. Flip the chicken, brush with glaze and cook for an additional 4-8 minutes cooking time, or until the internal temperature of the chicken reaches 165-degrees on an instant read thermometer. The total cook time will depend on the size of your chicken breasts (see below).
Approximate Air Fryer Timing:
- Small Breasts (5-7 oz.) – 14 minutes
- Medium Breasts (8-9 oz.) – 16 minutes
- Large Breasts (10+ oz.) – 18 minutes
Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 494kcal (25%) | Carbohydrates: 27g (9%) | Protein: 31g (62%) | Fat: 29g (45%) | Saturated Fat: 6g (38%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 87mg (29%) | Sodium: 1442mg (63%) | Potassium: 730mg (21%) | Fiber: 1g (4%) | Sugar: 24g (27%) | Vitamin A: 1126IU (23%) | Vitamin C: 12mg (15%) | Calcium: 161mg (16%) | Iron: 2mg (11%)
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Wow!!! What a wonderful recipe!! Going to try this VERY soon! Thanks for sharing!