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Prosciutto-Wrapped Chicken with Lemon Orzo and Peas

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  • Prep 30 min
  • Total 30 min
  • Servings 4
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This lemon-spiked one-pan wonder lets you fling spring onto your weeknight dinner table in next to no time.
May 29, 2018
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Ingredients

  • 4 thin slices prosciutto
  • 4 boneless skinless chicken breasts (about 1 1/2 lb/750 g)
  • 2 tablespoons butter, melted
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 3/4 cups chicken broth
  • 1 cup uncooked orzo or rosamarina pasta
  • 1 teaspoon grated lemon peel
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup frozen organic sweet peas

Steps

  • 1
    Wrap 1 slice of prosciutto around each chicken breast. Coat chicken in butter; rub in salt and pepper flakes. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook 2 to 4 minutes on each side or until browned. Remove chicken from skillet.
  • 2
    Add broth; heat to boiling. Stir in orzo and lemon peel; return to boiling. Place chicken over pasta. Sprinkle Parmesan cheese over chicken. Reduce heat to low; cover and simmer 10 minutes.
  • 3
    Stir frozen peas into orzo without disturbing chicken; cover and continue to cook over low heat 4 to 6 minutes or until most of liquid is absorbed, pasta is tender and juice of chicken is clear when centre of thickest part is cut (at least 165°F).

Nutrition Information

450 Calories, 15g Total Fat, 49g Protein, 31g Total Carbs

Nutrition Facts

Serving Size: 4
Calories
450
Total Fat
15g
Saturated Fat
7g
Trans Fat
0g
Cholesterol
130mg
Sodium
1170mg
Total Carbs
31g
Dietary Fiber
2g
Protein
49g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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