Anya's Eats

Whole Food, Whole Life

  • About
  • Blog
  • Work With Me
    • Marketing & Content Development
    • Health Coaching
      • What Is Health Coaching?
      • My Approach & Program Details
      • Free Consultation
      • Testimonials
      • FAQ
  • Recipes
  • Resources
    • Ingredients & Grocery
    • Books
    • Kitchen Tools
    • Lifestyle
    • Fitness
  • Contact

Cherry Stuffed Chicken Breasts Wrapped in Prosciutto

July 15, 2016 By Anya Kaats 1 Comment

Cherry Stuffed Chicken Breasts Wrapped in Prosciutto

Happy Friday everyone! A few posts back I wrote about my lovely little town of Encinitas, CA and shared the recipe for my Dairy-Free Cherry Garcia Ice Cream made with local cherries form the farmer’s market! These Cherry Stuffed Chicken Breasts Wrapped in Prosciutto use the Rainier Cherries I bought as opposed to the Red Cherries I used in the Cherry Garcia.

It was the very last week of cherries at my local farmer’s market, so I grabbed two pounds and loved every bite of these cherry dishes!

This recipe uses one of my new favorite discoveries… Date Lady Organic Date Balsamic. I use it not only in the cherry mixture, but also on top as the sauce!

This dish is such a treat for a weekend or special occasion… it takes a little longer than my other recipes (which are generally pretty darn simple), but this dish is absolutely worth the extra effort. Plus, cherries are an aphrodisiac, so this makes a great date night meal! Wink wink.

 
Save Print
Author: Anya Kaats - AnyasEats.com
Ingredients
  • 4 chicken breasts
  • 12oz fresh cherries (any variety will do), pitted and diced
  • 3 teaspoons Date Lady Date Balsamic Vinegar
  • 1 medium sweet onion, diced
  • 2 tablespoons avocado oil
  • ½ cup cashews
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • juice of ½ lemon
  • 8 slices prosciutto
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 400.
  2. Add cashews to a cast iron pan and toast until lightly browned.
  3. In a small or large food processor, pulse cashews until they are in very small pieces, but not a powder.
  4. Heat the same cast iron pan over medium high heat and then add 1 tablespoon avocado oil. Lower heat to medium and allow the oil to heat up for a minute or two.
  5. Add diced sweet onion and cook until translucent.
  6. Add salt and pepper, to taste.
  7. Add cherries and sauté for another 5 minutes or so.
  8. Remove from the pan and place in a medium sized mixing bowl with ground cashews, 1 teaspoon Date Balsamic and chopped herbs.
  9. Add 1 tablespoon avocado oil to a large stainless skillet and set aside.
  10. Using a meat tenderizer, pound chicken breasts between two pieces of saran wrap until they are about ½ inch thick.
  11. Place flattened chicken breast on a separate piece of saran wrap.
  12. Add cherry mixture down the center and using the saran wrap, roll the chicken around the mixture until a tight roll up is formed.
  13. Twist the plastic on each end of the rolled chicken breast to keep contents tight while you roll the rest of the chicken breasts.
  14. Once all the breasts are rolled, once again using a piece of saran wrap, place two slices of prosciutto side by side, the same length of the rolled chicken breast.
  15. Remove chicken breast from the saran wrap it was rolled in and place on top of prosciutto.
  16. Using the saran wrap under the prosciutto, roll in the same way, making sure the prosciutto becomes tightly wrapped around the chicken.
  17. Place rolled chicken on prosciutto on top of 3 pieces of cooking twine and tie each roll up carefully so that the contents don't spill out during cooking. The middle and each end should be tied in a relatively loose but secure tie.
  18. Place chicken and prosciutto rolls onto the lightly oiled skillet and place in the oven for about 30-35 minutes until the chicken is fully cooked.
  19. Remove from the oven and and remove the chicken from the pan, allowing it to rest on a cutting board.
  20. Pour out the majority of liquid in the pan, but save about 4 tablespoons.
  21. Heat on medium high and add the lemon juice and remaining Date Balsamic (2 teaspoons).
  22. Reduce the contents of the pan by half and remove from heat.
  23. Carefully remove the twine from the chicken and slice, topping with the drizzled pan sauce.
3.5.3208

Cherry Stuffed Chicken Breasts Wrapped in Prosciutto

Filed Under: Recipes Tagged With: cherries, encinitas, health coach, healthy, in season, local, nongmo, organic, paleo, paleo recipe, primal, wellness

« Frozen Protein Watermelon Bites
Video: My Topical Skincare Routine for Hormonal Acne »

Comments

  1. techlazy.com says

    April 28, 2017 at 1:36 pm

    I have stuffed chicken breast before, with feta cheese and arugula or something like this. And my Family was indeed impressed 😉 The Caprese combo sounds pretty amazing!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Hi! I’m Anya, a San Diego-based Holistic Health Coach & Marketing Consultant on a mission to share good food, health & happiness with as many people as possible. Read More…

be my friend…

  • Email
  • Facebook
  • Google+
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter
This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

Disclaimer: My site contains affiliate links, which means that I may earn a small commission on purchases made through my site. This is at no extra cost to you & keeps Anya's Eats up and running. Thank you for your support!

© AnyasEats.com