Prosciutto-Wrapped Chicken with Prune and Pecan Quinoa

• 2 boneless skinless chicken breasts
• 1 clove of garlic, minced
• 1/8 teaspoon each salt and pepper
• 1/4 ground sage
• 2 slices prosciutto
• 1.5 teaspoons olive oil
• 1/4 cup white wine (I used Wolf Blass Chardonnay and drank it with dinner!)
• 1/4 cup chicken broth
• 1/2 teaspoon cornstarch
• 1 tablespoon butter
• 1.5 teaspoon lemon juice

Quinoa

• 1/2 cup quinoa (cook based on directions on package but use 1/2 chicken broth 1/2 water)
• 1/3 cup dried prunes, diced
• 1 teaspoon dried thyme (but if you have fresh on hand, use it)
• 1/3 cup toasted pecans

Directions

1. Quinoa: Make quinoa based on directions but use any left over chick broth instead of water. Add thyme, toasted pecans and prunes and mix well and reserve.
2. Sprinkle chicken with salt, pepper and garlic and sage. Wrap each piece with a slice of prosciutto.
3. In a large skillet, heat oil over medium heat starting seam side down to adhere. Brown chicken all over 6-8 min.
4. Add wine and simmer for 5-7 minutes until chicken is cooked. Transfer to plate and keep warm.
5. Keeping skillet on medium heat, add chicken broth, cornstarch lemon juice and butter and bring to boil and reduce heat and simmer scraping brown bits from bottom – 2-3 minutes.
6. Spoon over chicken
7. Enjoy with quinoa and greens (spinach salad or green beans).

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Tagged as: Quinoa