52 Week Challenge – Meal #12

Proscuitto Wrapped Cranberry, Arugula, & Brie Stuffed Chicken

Being a paperwork Monday, I was already home and it was one of those long, tedious days. Just when one fire is put out here, another one pops up over there. I simply wasn’t in the mood, but dinnertime didn’t care – it comes every evening whether you want it to or not. My wife is always the one that rallies the troops and gets the meal done for us, but not tonight because tonight was a Meal Challenge night, so I was all in. FYI – I do help on other nights – honest. It’s just that during the Meal Challenge dinners – I’m super helper! 🙂

The weekend prior I had made a run to the grocery store for us and initially couldn’t find the Arugula for this upcoming meal. However, we needed something else at some point for our Sunday night dinner and since I messed that one up too with missing something from the store, I ran out again in order to get this meal complete. This time, I found the arugula!

(Unfortunately, I bought the one pound container of Arugula, while all that was needed was simply a 1/2 cup. As you can see between the before and after shots, no real difference, once the required 1/2 cup was removed. We’ll be having a lot of Arugula salad this week . . . that’s a given.)

The Line-up (Ingredients)

3 chicken breasts
3-6 pieces of prosciutto
1/2 pound brie cut into thin slices
1/2 cup dried cranberries
1/2 cup arugula

Game Plan (Instructions)

1) Preheat the oven to 400 degrees F.

2) Using a very sharp knife, cut a pocket in the middle of the side of each chicken breast from tip to tip. Cut just to the back of the breast, but not through the flesh. Make sure this is just a pocket, not cutting the breast in half.

3) Stuff a slice of brie, a handful of dried cranberries, and a third of the arugula into the pocket of each chicken breast. Wrap 1-2 slices of prosciutto around each chicken breast, “sealing” the prosciutto on the opposite side of the pocket.

(Step 1 with adding all the insides)
(Step 2 with wrapping it up snug & tight)

4) Add the stuffed, wrapped chicken to a large baking sheet with plenty of space in between each one. Place the baking sheet in the preheated oven and roast the chicken for 12-14 minutes.

5) Remove the chicken from the oven and let rest for 10 minutes. Serve with potatoes and salad and enjoy!

Okay . . . now a side-note. We really did not think that this was a enough time for the chicken to cook, so we went ahead and put the chicken in the oven for the full 14 minutes. We honestly felt good that the 14 minute mark should do the job. Unfortunately, we were quickly proven wrong once we cut our wrapped delights in half. Back into the oven they went for another 10 minutes! Afterwards, the bottom was dry and everything was a little crispy on the outside, but we still dug in and enjoyed what resulted. To help this dish next time, both extra cheese and cranberries would have been good changes to administer.

Final shot . . . see – even a couple cranberries spilling out would have made this a better looking meal, too.

Leave a Reply

Your email address will not be published.