Better Homes and Gardens is one of my favorite magazines. I mostly ignore the garden stuff because of my black thumbs, but the rest of the magazine is lovely. Organization, décor, some nice editorials, recipes… even though most of the recipes are far from grain-free, usually there is one per magazine I tend to rip out. Sometimes I even actually remember to try cooking it. And sometimes it’s delicious.
Delicious enough for me to put up with getting a magazine that has adult diaper advertisements, when I’m only in my 20s.
This is one such recipe.
We’ve already made it a few times, and my husband loves that he can take leftovers to work for lunch and they reheat well in the microwave. Because really, not everything does. Sometimes no matter how good the meal was the first time, leftovers just don’t cut it.
Anyway, here’s the recipe. Based on theirs (Better Homes & Gardens May 2012), with my changes.
Prosciutto-Wrapped Chicken with Balsamic Date Sauce – Recipe
- 4-5 Chicken breasts, boneless skinless
- 1 block of cream cheese
- dried sage
- dried oregano
- garlic powder (go ahead , judge me. I like it. You can use real garlic if you want. I do often, not in this though.)
- 8-10 thin slices of prosciutto, which is about a quarter of a pound the way our deli does it
- 1 cup pitted dates, chopped
- 1 cup balsamic vinegar
- 1 cup water
- Preheat the oven to 350 degrees Fahrenheit.
- Microwave your cream cheese for about a minute, to soften. Stir in some sage, oregano, and garlic powder (use however much you think you’d like). Set aside.
- Slice chicken breasts in half horizontally, so you have 8 thin breast pieces. Use a sharp knife so you don’t cut yourself.
- Spread some cheese on top of each breast half, then wrap a piece of proscuitto around the whole deal.
- Arrange breasts in a glass baking dish. The first time I did it, I buttered/oiled the pan. The second time, I didn’t. There wasn’t really a difference.
- Pop them in the oven for about 35 minutes, or until the chicken is cooked all the way through. Obviously this varies depending on how thick your chicken is, and if your oven has “issues.” So be sure to cut one open to see.
- Meanwhile, throw the dates, vinegar, and water into a small pot and simmer while the chicken cooks. When it is thick like a nice sauce, turn the flame to low just to keep it warm until the chicken is ready to eat.
- Serve chicken with the sauce on top.
I bet you could make this to freeze, if you stop after wrapping with prosciutto, and freeze the breasts raw. I’d make the sauce ahead of time and freeze it in a little package or container along with the breasts (separately, but labeled as “partners”). You could throw the breasts in the fridge a day or two ahead of time so they could thaw, and then bake when it’s dinner time. Does anyone know of a reason this wouldn’t work?