My husband took over the cooking two years ago for a few different reasons, and has found a true passion in the kitchen. I now call him Chef Todd. When I met him he was able to make a mean omelette and a chicken piccata, which I called Todd’s Famous Chicken. He has since expanded his repertoire considerably, and the following Paleo recipe is an enhanced version of his original ‘famous’ piccata. This dish was a huge hit with our toddler as well, who not only loves chicken but newly discovered sun-dried tomatoes.
Chef Todd’s Famous Prosciutto Wrapped Paleo Chicken
4 small bone-in chicken breasts (with skin)
4 slices of prosciutto
1t capers whole
4 sun-dried tomatoes in oil chopped
2 cloves garlic chopped
1 small shallot chopped
1t dried sage chopped
1/4 C broth (chicken or beef)
2T red wine
1T cream (or whole canned coconut milk)
1T olive oil
celtic sea salt
1. Pre heat oven to 400 degrees
2. Season chicken with salt and pepper
3. Wrap prosciutto around chicken and cover as much of the breast as possible. Secure with a non-scented toothpick.
4. Heat a large oven safe saute pan with 1T butter and 1T olive oil
5. When hot (butter should bubble and turn slightly brown), add chicken and brown (1-2 minutes per side)
6. Put saute pan in preheated oven for a total of 15-20 minutes until chicken is cooked through, turning chicken over once halfway through the cooking time, after 8-10 minutes.
7. Remove chicken from oven and put on a separate plate (you can remove the toothpick at this point) and place saute pan over medium high heat.
8. Add shallots, garlic, sun-dried tomatoes, and capers and cook for about 2 minutes or until shallots have softened but not browned.
9. Add red wine and scrape any bits from sides of pan.
10. Add broth and cream (or coconut milk) and reduce liquid in pan by 1/2.
11. Remove pan from heat, add butter and stir until completely melted and dissolved. Sauce should have thickened.
12. Pour sauce over chicken, serve and enjoy