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.
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 418 mg
- Protein 33 g
- Calories 249.0
- Total fat 10 g
- Cholesterol 90 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
%RDI
- Iron 8.0
- Folate 7.0
- Calcium 2.0
- Vitamin A 5.0
- Vitamin C 22.0
