Prosciutto-Wrapped Chicken Skillet
Originally Posted July 31, 2018
This recipe is lovingly referred to in my home as “Farmhouse Chicken-in-a-Pig”, due to the fact that we use the whole farm to make this dish- delicious Boursin cheese is stuffed in the chicken, and then wrapped in thin prosciutto, thrown together with a confetti of veggies you might find at your local farmstand.
This recipe is also a labor of love. This is a special-occasion meal in our home, as it takes all my patience to prep something that takes longer than the average Bluey episode. Also, handling chicken and slicing it open gives me the ick- sue me!
However, it’s worth the time and effort because the couscous soaks up all the delicious pan sauces. Plus, your kids will probably eat it if you keep making farm animal noises- at least, they do over here. Try it- if nothing else, it likely won’t be the thing that puts them in therapy.
Prosciutto-Wrapped Chicken Skillet
Ingredients
- 1 ½ cup Israeli couscous
- 2 tbsp butter
- 3 cups chicken stock
- 6 slices of bacon cut in half
- 3 Chicken Breasts
- 1 Pkg Boursin Cheese Garlic & Herb flavor
- 6 Slices prosciutto
- 1 cup cherry tomatoes
- 1 handful green beans
- 1 T minced garlic
- Salt & Pepper to taste
Instructions
- Add the butter to a pot and let it melt over medium heat.
- Pour in the uncooked Israeli couscous and stir so the melted butter coats the pearls. Toast over medium heat for 5 minutes, stirring frequently to prevent the couscous from burning.
- Once the pearls are nice and lightly browned, add in 3 cups of low-sodium chicken broth and bring to a boil. Simmer, covered, for about 10 minutes.
- Fluff with a fork, season with salt and pepper, and set aside.
- In a cast-iron skillet over medium heat, cook the bacon until crispy. Transfer the bacon to a paper-towel, but leave the bacon grease in the pan. Let cool on a different burner while preparing the chicken.
- Preheat the oven to 375 degrees.
- Place a chicken breast in a gallon-sized zip-top bag. Do not zip the bag shut, to allow air to escape while you pound the living daylight out of your meat.
- Pound the chicken breast with a meat mallet until ½ thickness is reached. Take out your meat pancake and set aside. Repeat this same process with the remaining chicken breasts.
- Season each with salt and pepper.
- Divide the Boursin cheese between the 3 chicken breasts and spread evenly. Place 4 bacon halves on top of the cheese-covered chicken.
- Roll the chicken so they resemble some kind of chicken-cheese-bacon jelly-roll situation. Wrap the roll-ups in two slices of prosciutto and brush with some of the reserved bacon fat from the skillet. Season with pepper.
- Place chicken roll-ups in the bacon-fat-greased cast-iron skillet so they all have plenty of room without touching each other.
- Sprinkle in the minced garlic. Toss in the cherry tomatoes and the green beans, or whatever other leftover vegetables you find in your refrigerator- it all tastes the same when it’s been baked in bacony-cheesy goodness.
- Bake until chicken roll-ups are cooked and crispy, about 25-30 minutes, depending on the size of the chicken breast.
- Finish the last few minutes on a 500 degree broil, between 2-3 minutes to make that skin extra crispy and burst the tomatoes.
- Serve the chicken, veggies, and the oozy cheesy pan sauce over the Israeli couscous and enjoy.
