Prosciutto-Wrapped Chicken with Sun-Dried Tomato Salad and Blue Cheese Vinaigrette
Recipe GLPRb752ebb018d678
Succulent chicken breasts wrapped in prosciutto and roasted until golden, served over crisp romaine lettuce topped with sun-dried tomatoes, crumbled blue cheese, and finished with a creamy blue cheese vinaigrette made from apple cider vinegar, Dijon mustard, and fresh garlic powder.
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Ingredients
1 pound chicken breasts, cut into 4 equal pieces
4 thin slices prosciutto
3 tablespoons apple cider vinegar
3 tablespoons extra virgin olive oil
4 ounces crumbled blue cheese, divided (3 tablespoons for vinaigrette, 1 ounce for topping)
1 tablespoon Dijon mustard
½ teaspoon garlic powder
1 teaspoon honey
½ teaspoon salt
½ teaspoon black pepper
8 cups chopped romaine lettuce
½ cup julienned sun-dried tomatoes
Directions
Preheat your oven to 375°F. Pat the chicken breast pieces dry with paper towels, then season each piece lightly with salt and pepper.
Wrap each chicken piece with a slice of prosciutto, tucking the ends underneath so the ham holds the chicken securely.
Place the prosciutto-wrapped chicken in a lightly oiled 9x13 inch baking dish, arranging the pieces so the prosciutto ends are tucked underneath.
Bake the chicken for 20-25 minutes, until the prosciutto is crispy and the chicken reaches an internal temperature of 165°F when measured with an instant-read thermometer at the thickest part.
While the chicken bakes, prepare the blue cheese vinaigrette. Add the apple cider vinegar, 3 tablespoons of crumbled blue cheese, Dijon mustard, garlic powder, honey, salt, and pepper to a food processor.
Pulse the vinaigrette ingredients until mostly smooth. Some small blue cheese crumbles may remain, which adds texture—this is fine.
With the food processor running, slowly drizzle in the olive oil until fully incorporated and the vinaigrette is creamy.
Divide the chopped romaine lettuce evenly among four serving bowls or plates.
Top each bed of lettuce with a portion of the sun-dried tomatoes and the remaining crumbled blue cheese.
Place one prosciutto-wrapped chicken piece on top of each salad.
Drizzle each salad generously with the blue cheese vinaigrette and serve immediately while the chicken is still warm.
