Prosciutto-Wrapped Chicken With Prune Couscous

By Amanda Barnier and The Test Kitchen

Tested till perfect

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Prosciutto-Wrapped Chicken With Prune CouscousThis is a great standby for an impromptu dinner party. You can easily switch up the herbs, nuts and dried fruit for a different flavour.1 user reviews.
Prosciutto-Wrapped Chicken With Prune Couscous

Prosciutto-Wrapped Chicken With Prune Couscous
Photography by Yvonne Duivenvoorden

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 521521 cal
pro 43 g43g pro
total fat 17 g17g total fat
sat. fat 6 g6g sat. fat
carb 47 g47g carb
fibre 7 g7g fibre
chol 108 mg108mg chol
sodium 689 mg689mg sodium
potassium 629 mg629mg potassium
% RDI: -
calcium 55 calcium
iron 2020 iron
vit A 66 vit A
vit C 33 vit C
folate 33 folate
  • Preparation time: 25 minutes
  • Total time : 25 minutes

This is a great standby for an impromptu dinner party. You can easily switch up the herbs, nuts and dried fruit for a different flavour.

Ingredients

  • 4 boneless skinless chicken breasts 4 boneless skinless chicken breasts
  • 1 clove garlic , minced1 clove garlic, minced
  • 1/4 tsp salt 1/4 tsp salt
  • 1/4 tsp pepper 1/4 tsp pepper
  • 8 fresh sage leaves 8 fresh sage leaves
  • 4 slices prosciutto 4 slices prosciutto
  • 1 tbsp olive oil 1 tbsp olive oil
  • 1/2 cup white wine 1/2 cup white wine
  • 1/2 cup sodium-reduced chicken broth 1/2 cup sodium-reduced chicken broth
  • 1 tsp cornstarch 1 tsp cornstarch
  • 2 tbsp butter 2 tbsp butter
  • 1 tbsp lemon juice 1 tbsp lemon juice
  • Prune Couscous:
  • 1 cup whole wheat couscous 1 cup whole wheat couscous or regular couscous
  • 1/4 cup Dried prunes , diced1/4 cup Dried prunes, diced
  • 1/2 tsp chopped fresh thyme 1/2 tsp chopped fresh thyme
  • 1/4 cup sliced almonds 1/4 cup sliced almonds

Preparation

Sprinkle chicken all over with garlic, salt and pepper. Place 2 sage leaves on each breast; wrap with slice of prosciutto to secure.

In large skillet, heat oil over medium heat; starting seam side down to adhere, brown chicken all over, 6 to 8 minutes. Add wine; simmer until chicken is no longer pink inside, 5 to 6 minutes. Transfer to plate and keep warm.

Whisk 1/4 cup of the broth with cornstarch; stir into pan along with remaining broth, butter and lemon juice. Bring to boil; reduce heat and simmer, scraping up browned bits, until thickened, 2 to 3 minutes. Spoon over chicken.

Prune Couscous: Meanwhile, in bowl, stir together couscous, prunes, thyme and 1-1/2 cups boiling water; cover and let stand for 5 minutes. Fluff with fork; stir in almonds. Serve with chicken.

Source : Canadian Living Magazine: December 2011

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