Prosciutto wrapped Rosemary Chickern Thighs

Prosciutto Wrapped Rosemary Chickern Thighs Recipe

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Lorraine Passero


I serve this over a brown rice medley with baby peas.


☆☆☆☆☆ 0 votes

15 Min
25 Min


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1/4 c
olive oil, extra virgin
2 clove
garlic ,peeled and sliced thin
1 bunch
fresh rosemary
chicken thighs, skinless and boneless
salt and pepper
8 slice
lemons cut into wedges
balsamic vinegar

How to Make Prosciutto wrapped Rosemary Chickern Thighs


  • 1Heat grill pan,griddle, or grill or fry pan
  • 2Pour about 1/4 cup olive oil into a shallow dish add the garlic
  • 3Strip leaves off a sprig of rosemary and chop fine add about 1 tablespoon to dish with garlic Break other rosemary into 8 small sprigs
  • 4Season chicken with salt and pepper. Add them to garlic mixture . Turn over to coat. Wrap chicken with prosciutto securing ham with rosemary sprig. Rosemary should stick out of chicken
  • 5Grill chicken about 12 minutes . Serve 2 thighs per portion along with lemon wedge. Drizzle with balsamic vinegar and serve

Printable Recipe Card

About Prosciutto wrapped Rosemary Chickern Thighs

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Dairy Free

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