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prosciutto wrapped artichoke stuffed chicken breasts over lemon parsley orzo

Course dinner, Main Course
Cuisine Italian
Keyword artichokes, chicken, orzo, prosciutto
Total Time 45 minutes
Servings 4

Ingredients

chicken

  • olive oil or cooking spray
  • 2 lbs chicken breast cut into 4 equal sized pieces
  • 1 10 oz jar ready to eat/marinated artichoke hearts
  • sea salt + freshly cracked black pepper
  • 1 tsp garlic powder
  • 8 slices prosciutto

orzo

  • 1 cup orzo plus water and sea salt for boiling
  • 1/3 cup parsley finely chopped
  • 1 tablespoon olive oil
  • zest of one lemon
  • juice of half a lemon
  • 1 teaspoon agave nectar
  • 1/4 teaspoon cayenne pepper
  • sea salt + freshly cracked black pepper to taste

Instructions

  1. Preheat oven to 400F. Coat a baking dish with olive oil (or cooking spray).
  2. After you’ve prepped your four equal sized chicken breasts, carefully create a pocket in each breast using a sharp knife. Insert the knife at the thicker edge of the chicken breast then slowly slice into the meat creating a small pocket. Make sure to not slice through the meat. Once you have cut a couple of inches into the breast, remove the knife then expand the hole slightly using your fingers (this sounds so gross, I know).
  3. Stuff each breast with 2-3 artichoke hearts. Make sure to save the remaining marinade/juice from the artichoke jar, you will use these in step five. Once all the chicken breasts are stuffed, season them with a dash of sea salt and pepper plus one teaspoon of garlic powder.
  4. Wrap each chicken breast with two slices of prosciutto. You want the prosciutto to cover the opening to the artichoke stuffed pocket. If your prosciutto slices don’t fit all the way around the breast (mine didn’t), just start the second slice where the first one ended. It will all work out, promise.
  5. Arrange prosciutto wrapped chicken (preferably prosciutto seam side down), in the coated baking dish from step one. Pour the leftover artichoke marinade/juice into the baking dish. Bake at 400F for about 25-30 minutes then broil for an additional 5-8 minutes.
  6. While chicken is baking, cook your orzo according to the package instructions. Once cooked, remove from heat then drain. Place the cooked orzo in a medium-sized mixing boil then stir in chopped parsley, olive oil, lemon zest, lemon juice, agave, and cayenne pepper until well combined. Season with salt and pepper to taste. Set aside but keep warm.
  7. To plate, divide the lemon parsley orzo equally between four plates then top with one piece of prosciutto wrapped artichoke stuffed chicken breast. Drizzle a small spoonful of juice from the baking dish over the chicken then EAT.