This prosciutto wrapped chicken recipe is perfect to serve to the family, either with some pan seared asparagus or some roast potatoes (for the non keto household members)
800gChicken Thighskin removed, approximately 6 medium size
180gProsciuttothinly sliced
1cupThickened Cream(heavy whipping cream)
1/4cupchicken stockor bone broth
2clovesgarliccrushed
1tspblack pepper
Instructions
Preheat your oven to 180C (350F)
Bring a frying pan to a medium high heat, and place the chicken thighs top side down to cook until golden brown in colour (5-10 minutes). Turn and cook until the internal temperature of the chicken is 73C (165F)
Remove the chicken from the frying pan, wrap in prosciutto and add back to the pan, cooking on all sides for a further 2-3 minutes or until crispy. Remove from the pan.
Reduce to a low heat, and add cream, stock, pepper and garlic. Stir to incorporate the remaining chicken fat into the sauce, then place the chicken thigh back into the sauce.
Place into the oven for 5-10 minutes, or until the sauce has reduced to your liking.
Will keep in the fridge for up to 4 days, or can be frozen for up to 2 months.
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Video
Nutrition Facts
Prosciutto Wrapped Chicken Thighs
Amount Per Serving
Calories 558Calories from Fat 441
% Daily Value*
Fat 49g75%
Saturated Fat 19g119%
Trans Fat 1g
Cholesterol 205mg68%
Sodium 331mg14%
Potassium 377mg11%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 27g54%
Vitamin A 700IU14%
Vitamin C 1mg1%
Calcium 40mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie keto diet.
Here in Australia, the supermarkets tend to sell chicken thigh with the skin removed. If you can't find skinless chicken, just use the skin on - bone in kind, and cook to an internal temperature of 165F (73C). This will likely take longer than what is suggested in the recipe below.