Prosciutto Wrapped Chicken Breast with Wilted Greens & Roasted Tomatoes

Ingredients:

• 1 lb Chicken Thighs, trimmed

• 8 ounces prosciutto

• ½ cup white wine

• 1 tablespoon butter

• 1 lb Campari tomatoes (tomatoes on the vine work great – if not, cherry tomatoes will work, too!)

• 12-16 ounces greens (arugula, spinach, baby kale, etc)

• 3 cloves garlic, sliced

• Olive oil, as needed

• Salt & Pepper to taste

Method:

1. Preheat oven to 425 degrees.

2. Leaving tomatoes on the vine, rub them generously with olive oil and season with salt & pepper. Set aside on gridded sheet pan.

3. Season chicken with salt and pepper on both sides. In a saute pan over medium-high heat, add olive oil and sear both sides of chicken. Remove to a plate.

4. Wrap each thigh with a piece of prosciutto, wrapping horizontally. Some of the chicken showing is ok.

5. Return to same pan over medium-high heat and crisp prosciutto. Add more olive oil, if needed. As you are finished crisping, place them onto a gridded sheet pan.

6. Place sheet pan in the oven to finish chicken, approx. 15 minutes. Remove from oven and let rest for 5 minutes.

7. While chicken is cooking, turn pan down to medium. Add wine and deglaze. Reduce wine to half. Add garlic and saute until fragrant. Turn off heat. Add greens and let them wilt off the heat. Finish with butter.

8. Serve chicken on top of greens with tomatoes to the side. Finish with finishing salt, pepper and a finishing olive oil, if desired. Enjoy!