Prosciutto Chicken with Orange Sauce by The Canadian Living Test Kitchen

Serve with: Roasted quartered potatoes and blanched bitter greens, such as endive, chicory or dandelion, dressed with extra-virgin olive oil and lemon juice Lively Mediterranean tastes are featured in this dish, in which herbed chicken is napped with pan juices. Or grill the chicken and serve with sauce, as in the variation.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about	-
cal	249
pro	33 g
total fat	10 g
sat. fat	3 g
carb	5 g
fibre	trace
chol	90 mg
sodium	418 mg
% RDI:	-
calcium	2%
iron	8%
vit A	5%
vit C	22%
folate	7%

1/4 cup (50 mL) chopped fresh parsley
2 cloves garlic, minced
4 tsp (20 mL) olive oil
2 tsp (10 mL) grated orange rind
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts
8 slices prosciutto
1 tbsp (15 mL) white wine vinegar or cider vinegar
1/2 cup (125 mL) orange juice
1/2 tsp (2 mL) granulated sugar
2 tsp (10 mL) butter

Preparation:

In small bowl, mix together all but 2 tsp (10 mL) of the parsley, the garlic, oil, orange rind, salt and pepper; divide over chicken breasts. Wrap each in 2 slices prosciutto; place in greased ovenproof skillet.

Bake in 450°F (230°C) oven for 20 minutes or until chicken is no longer pink inside. Remove skillet from oven; transfer chicken to serving plate and keep warm. Add vinegar to pan, scraping up any brown bits from bottom with wooden spoon.

Place over high heat. Add orange juice and sugar; boil for 1 minute. Remove from heat; stir in butter until melted. Pour over chicken; garnish with remaining parsley.

Additional Information

Variation
Grilled Prosciutto Chicken with Orange Sauce: Place prosciutto-wrapped chicken on greased grill over medium-high heat; close lid and cook for 20 minutes, turning once. In saucepan, cook vinegar, orange juice and sugar over high heat until reduced by half; add butter and remaining parsley. Serve alongside chicken.

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