CHERRY STUFFED CHICKEN BREASTS WRAPPED IN PROSCIUTTO

Happy Friday everyone! A few posts back I wrote about my lovely little town of Encinitas, CA and shared the recipe for my Dairy-Free Cherry Garcia Ice Cream made with local cherries form the farmer’s market! These Cherry Stuffed Chicken Breasts Wrapped in Prosciutto use the Rainier Cherries I bought as opposed to the Red Cherries I used in the Cherry Garcia.

It was the very last week of cherries at my local farmer’s market, so I grabbed two pounds and loved every bite of these cherry dishes!

This recipe uses one of my new favorite discoveries… Date Lady Organic Date Balsamic. I use it not only in the cherry mixture, but also on top as the sauce!

This dish is such a treat for a weekend or special occasion… it takes a little longer than my other recipes (which are generally pretty darn simple), but this dish is absolutely worth the extra effort. Plus, cherries are an aphrodisiac, so this makes a great date night meal! Wink wink.

INGREDIENTS

• 4 chicken breasts
• 12oz fresh cherries (any variety will do), pitted and diced
• 3 teaspoons Date Lady Date Balsamic Vinegar
• 1 medium sweet onion, diced
• 2 tablespoons avocado oil
• ½ cup cashews
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• juice of ½ lemon
• 8 slices prosciutto
• salt and pepper, to taste

INSTRUCTIONS

• Preheat oven to 400.
• Add cashews to a cast iron pan and toast until lightly browned.
• In a small or large food processor, pulse cashews until they are in very small pieces, but not a powder.
• Heat the same cast iron pan over medium high heat and then add 1 tablespoon avocado oil. Lower heat to medium and allow the oil to heat up for a minute or two.
• Add diced sweet onion and cook until translucent.
• Add salt and pepper, to taste.
• Add cherries and sauté for another 5 minutes or so.
• Remove from the pan and place in a medium sized mixing bowl with ground cashews, 1 teaspoon Date Balsamic and chopped herbs.
• Add 1 tablespoon avocado oil to a large stainless skillet and set aside.
• Using a meat tenderizer, pound chicken breasts between two pieces of saran wrap until they are about ½ inch thick.
• Place flattened chicken breast on a separate piece of saran wrap.
• Add cherry mixture down the center and using the saran wrap, roll the chicken around the mixture until a tight roll up is formed.
• Twist the plastic on each end of the rolled chicken breast to keep contents tight while you roll the rest of the chicken breasts.
• Once all the breasts are rolled, once again using a piece of saran wrap, place two slices of prosciutto side by side, the same length of the rolled chicken breast.
• Read more please visit : www.anyaseats.com

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