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
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 2 tablespoons oil
- 1 teaspoon 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
Chicken
- 4 boneless skinless chicken breasts
- 8 paper thin slices prosciutto (4-ounce package)
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.
- 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 20 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 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
Note: This recipe is written to bake using the convection function of the KitchenAid Countertop Ovens. If using a non-convection oven, cooking times may need to be adjusted.Combine marinade ingredients in gallon sized zip-top bag, seal and shake to combine. Add chicken breasts and marinate 2 hours to overnight.
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