"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef


Prosciutto Wrapped Chicken with Bay

Published by: Sarah

  • Jun
  • 4

This recipe is from Rachel Ray & is to die for!! She used bacon instead of proscuitto. I just wanted to lighten the fat content.

Skinless Chicken Legs & Thighs, 4 each
1 Fresno Chili**, seeded & chopped
2 T Fresh Thyme, chopped
2 sprigs Fresh Rosemary, chopped
4 cloves Garlic, chopped
½ c. Good EVOO
Salt & Pepper
8 Fresh Bay Leaves
8 slices Prosciutto, cut in 1/8″ slices

Combine the chili, thyme, rosemary, garlic, EVOO, salt & pepper in a large bowl.
Add the chicken & toss well to coat
Cover & marinate the chicken overnight.
Remove from refrigerator 30 minutes prior to cooking.
Preheat oven to 375 degrees.
Place a cooling rack on a baking sheet.
Place a bay leaf on a piece of chicken & wrap with proscuitto.
Place on the rack & repeat with remaining chicken pieces.
Bake for 45 minutes.

** If you cannot find a Fresno Chili, use a good pinch of red pepper flakes.


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