The first recipe of the New Year is here! We wanted something with a more refined taste, but easy to prepare. So it was off to Pinterest to find something that filled both of those needs. I came up with a pin for Prosciutto Wrapped Rosemary Chicken. The pin lead to a blog with a quick blurb of a recipe, but it didn’t have any measurements and the directions were pretty vague. This wasn’t a big deal for us, because, as you all know, I’m not so great at following directions exactly.
First we gathered the ingredients for the marinating the chicken: Chicken Breast, white wine, olive oil, garlic, pepper, red onion, and rosemary.
In a air tight container (we used a pyrex dish, but you can totally use a zip top bag) mix the white wine (we used a mini bottle (187ml) of pinot grigio), 3 tablespoons of olive oil, one heaping tablespoon of minced garlic, half a medium red onion, and 4 sprigs of rosemary.
Then I rinsed the chicken, trimmed the gross stuff off and put it into the marinade.
I covered the container, shook it to coat the chicken and stuck it in the fridge to marinate until dinner the next night. When it was time for dinner the next day, we took the container out of the fridge and started wrapping the pieces of chicken with prosciutto and a small sprig of rosemary.
When they were all wrapped up, we poured the marinade mixture over the top of everything.
Then the baking dish went into the oven at 350 degrees for 40 minutes, while we made the rest of dinner (some roasted red potatoes and broccoli). It was really yummy and not very hard to make!