Chicken with Prosciutto and Bean Puree
Elevate your weeknight dinners with this elegant yet approachable Chicken with Prosciutto and Bean Purée recipe. Succulent chicken breasts are wrapped in savory prosciutto, seared to golden perfection, and baked for a tender finish. Paired with a velvety cannellini bean purée infused with garlic, thyme, and a bright hint of lemon, this dish strikes a perfect balance of hearty and refined. The combination of crisp prosciutto and creamy bean purée creates a restaurant-quality experience in the comfort of your home. Garnished with fresh parsley and a drizzle of olive oil, this flavorful meal is ready in under an hour and perfect for impressing your family or guests. Ideal for anyone searching for “prosciutto-wrapped chicken” or “bean purée recipes,” this dish is both satisfying and easy to prepare!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 4 slices Prosciutto slices
- 15 oz Canned cannellini beans, drained and rinsed
- 1 cup Chicken stock
- 2 cloves Garlic cloves, minced
- 1 tbsp Fresh thyme leaves, chopped
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Unsalted butter
- 1 whole Lemon, zest and juice
- 2 tbsp Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Wrap each chicken breast with one slice of prosciutto, ensuring it is snugly secured. If necessary, use toothpicks to hold the prosciutto in place.
Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat. Once hot, sear the prosciutto-wrapped chicken breasts for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Set the chicken aside to rest, tented with foil, once cooked.
While the chicken is baking, prepare the bean purée. In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Add the drained cannellini beans, chicken stock, and fresh thyme to the saucepan. Simmer for 5-7 minutes, allowing the flavors to meld.
Transfer the bean mixture to a blender or food processor. Add the butter, lemon zest, and lemon juice, then purée until smooth. If the mixture is too thick, add additional chicken stock, 1 tablespoon at a time, until the desired consistency is reached. Season with salt and pepper to taste.
To serve, spoon the bean purée onto plates, creating a bed for the chicken. Place one prosciutto-wrapped chicken breast on top of the purée.
Garnish with chopped parsley and an additional drizzle of olive oil, if desired. Serve immediately and enjoy.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 181 mg | 60% | |
| Sodium | 1333 mg | 58% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 0.9 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
