Tuesday, November 16, 2010

Prosciutto Wrapped Chicken with Kalamata Olives

Good morning!  As you can see.....I have no "plan" this week!  I have a busy week, so I'm just going to play it by ear.  I have that luxury as I don't have a job to get to these days as I sit here and cook this baby.  For those of you who are new and might be joining us for the first time....I'm 21 weeks pregnant and it's a high risk pregnancy.  I'm normally an Elementary Music Teacher.  I've been off work since 12 1/2 weeks and time is moving oh so slowly!!!!  Ugh!

Ok, well, let's get to what you came for.....the recipe!  I came up with this idea while in the grocery store yesterday morning.  I was going to make the Moroccan Chicken I was supposed to make last week, but apricots and peaches are out of season and why put yourself through a wild goose chase and make your life miserable when you don't have to?!  So......I was standing in line at the deli getting salami (yes, I'm allowed to stand for a few minutes a day!)  and I saw the Prosciutto.  I then had a vision of wrapping the prosciutto around the chicken and then I thought, what about sauce?!  I then immediately thought, what could be easier than Italian Dressing?!  Oh, and I've been thinking a lot about kalamata olives, so I decided to throw those in too!  The result......well, while a bit salty (which I've adjusted below so you don't have to spend the evening drinking an entire gallon of water!) it was really good!  My husband and daughter ate all of theirs and my pregnant self had mainly salad.  I'm telling you, pregnant taste buds are crazy!

So, I hope you enjoy this recipe because it's really very simple!

Prosciutto Wrapped Chicken with Kalamata Olives

4 small or 2 large Boneless Skinless chicken breasts
8 thin slices of Prosciutto
2-3 Tbsp. Kalamata Olives, sliced (they are salty, so use with restraint even though they're good!)
1/2 cup Italian Dressing (I used light house Italian)
1/4 cup water
1/8  tsp. pepper
1/2 tsp. garlic powder
2 Tbsp. olive oil

Start heating olive oil in a skillet.

If you are using 4 small chicken breasts, simply wrap two slices of prosciutto tightly around each breast to cover them and place in the skillet to sear the prosciutto to the chicken on both sides.

If you are using 2 large chicken breasts like I did, simply thin them by slicing them in half.  Then, fold them in half length wise.  Wrap 2 pieces of prosciutto around each breast to cover them and place in the skillet to sear the prosciutto to the chicken on both sides.
Next, place each prosciutto wrapped breast into the Slow Cooker insert.  Use a small Slow Cooker, like a 3 Quart one.  Season with garlic and pepper.  Pour Italian dressing and water over the top and then top with Kalamata Olives.
Cook on LOW for 6-7 hours.  Serve with a simple salad (or any other sides of your choice) and enjoy!
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  1. I CAN NOT wait to try this!! This will definatly be on my Menu for next week.

  2. Great! Let me know how it turns out! :)

  3. How do think this would taste with Turkey instead? I'm thinking about making this for Thanksgiving since its just the 5 of us.

  4. I think it would be great with Turkey Andrea! Ella really enjoyed this recipe!