Prosciutto Wrapped Chicken with Balsamic Brussels & Pesto Cauliflower Gnocchi
I mean if this isn't the perfect weeknight meal I don't know what is. A couple years ago I got the idea for this prosciutto wrapped chicken, I honestly forget where it came from but it might have been a cooking show. At the time it included a slice of lemon and fresh thyme wrapped up in there which, while delicious, is just a few extra steps I'm not always willing to take for a Wednesday night meal (36 weeks pregnant might I add).
So I've paired it down to literally a pounded chicken breast, wrapped in 3 scrumptious pieces of salty prosciutto.
For the sides, I had a TON of Brussels from a recent Imperfect Produce Box (use code almondsandasana for 20% off your first box cause it's amazing and you should be getting it). I told my husband I was doing roasted Brussels and he said: "oh with balsamic?!" I'm pretty sure I've never added balsamic so no idea where this came from but figured I'd indulge him. I googled a few recipes and they were all more involved than I wanted to spend time on so I decided I'd whisk together 1 Tbsp of Balsamic with 1 Tbsp local honey and call it a day. They were perfect.
Lastly, I had half a container of Gotham Greens Vegan Pesto sauce leftover and a bag of Trader Joe's Cauliflower Gnocchi I had been dying to try, so it was a no-brainer.
What I Used (for 2 people):
- 2 chicken breasts (pounded, or use cutlets)
- 6 slices of prosciutto, 3 for each breast, wrap them up like a baby in a swaddle
- about 15 Brussels
- 1 package of Trader Joe's Frozen Cauliflower Gnocchi
- 1/2 package of Gotham Greens Vegan Pesto Sauce
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Honey
- fresh basil - optional for garnish
For the chicken:
In a saute pan, over high heat with oil, crisp both sides of the prosciutto wrapped chicken (about 4-5 min each side). Place on a baking sheet and put it in the oven at 425 for about 15-20 minutes or until fully cooked
For the Brussels:
Cut off the stems then cut into quarters, drizzle with oil, salt & pepper. Bake on a parchment lined baking sheet at 425 for 25-30 min or until golden. Whisk the balsamic & honey together in a bowl then toss the Brussels in the mixture.
For the Gnocchi:
Cook per package instructions: In a nonstick pan with 1/4 cup of water, cover and steam for 6-8 minutes. Then add some oil and pan fry until crispy on both sides. Toss in your sauce and serve it all up!