Chicken Wrapped in Proscuitto

I am particular with my Food Network shows and cooks, and unfortunately, Rachael Ray, is a victim of the pass by click of the remote control.  I'm sure her dishes are fantastic, but I just can't sit through an entire episode.  I'm also not going to into why. =)  Regardless, this is one of her recipes that I found online and it turned out pretty well.  It could use a few more tweaks but still pretty tasty for a first time recipe.

I have an abundance of rosemary and need to find ways to use it before the cold (whenever it comes in Houston) takes it away.  Holy, the many uses for rosemary.  I've used it with steak, with butternut squash, with chicken, with salad dressing, and on and on.  This dish combines the best of three things I'm loving - chicken thighs (hooray! for dark meat), rosemary and proscuitto (hooray! for proscuitto). 

  

I also made this for Hilda and Eric but cooked by quickly searing and then popping in the oven.  I don't think I have a preference on using the pan vs. oven.  I probably prefer to just use one so not to have to hassle with both.  Both tasted similar.  Again, I'll probably tweak this the next time I make it - use orange zest and juice instead of the olive oil, use different herbs (probably just as good with fresh thyme or oregano which I have now thanks to my friend Liz! Look at that trio of fresh herbs!), who knows, so many different ways to tweak! 

Chicken Wrapped in Proscuitto

Recipe adapted from Rachael Ray

4 chicken thighs, boneless

8 sprigs of rosemary (half minced and half whole leaves)

5 garlic cloves, half minced, halfed sliced

4 slices of proscuitto

1 lemon (zest and juice)

1/8 cup of olive oil
1/4 cup chicken broth (you may need more based on your preference)
Dash of dried oregano
Dash of garlic powder
S&P

1. Make sure to wash and dry the chicken thighs. Cut off those excess fat pockets on the thighs. S&P each of the thighs.

2. In a bowl large enough to hold the all the chicken, pour the olive oil, minced garlic and sliced garlic, minced rosemary, oregano, garlic powder, lemon zest and juice. Mix well, add the chicken and coat each side of the thighs.  Let this sit for about 15 minutes.

3. Take the proscuitto out and lay each of the four slices on a board. Take a thigh and put a bunch of rosemary leaves, garlic slices in the middle, wrap up in a roll (as much as you can), and wrap the proscuitto around it.  4. In a medium high pan, sear each side of the chicken.  Don't worry if the middle is not cooked, you just want that crispy proscuitto.  Once seared, add in the chicken broth and cover the pan.  Let it steam cook until done.