It’s like charcuterie for dinner, which automatically means I’m diving face first into it. Along with a bottle of Malbec. After a long work week, I typically don’t mind cooking a nice dinner on Friday nights (I know, weird.) I look at it this way, I don’t have to go to work tomorrow, I get to “sleep in”…so there’s no true pressure to have dinner ready by a certain time in order for the rest of our night time schedule to take place accordingly. Plus, wine. Ah, wine. Ah, Friday night…how I love you both so much. You’re tied for second place, along with my husband.
This probably sounds a little bit more intimidating than it really is. It’s honestly very easy and took under an hour, including both prep & cook time. I served it over a salad consisting of arugula, watercress, shallots and a homemade dressing of garlic, lemon, & olive oil. You don’t need anything too overpowering, since this is a pretty decadent dish in itself.
And just to put it out there, you don’t need a cast iron pan to cook this meal. Simply pre-cook the chicken in a nonstick pan and then transfer to a baking dish/sheet.
Happy Friday, Everyone! Cheers to the weekend…
What You’ll Need:
- 2 boneless, skinless chicken breasts, pounded to 1/2″ thick
- avocado oil (higher smoke point than olive oil, which makes it perfect for cast iron cooking)
- dried thyme
- dried sage
- salt & ground black pepper
- finely chopped parsley
- fig jam
- 1/4 pound thinly sliced prosciutto
Preheat your oven to 350° and turn your cast iron pan onto high heat. Pound out your chicken breasts to about 1/2″ thick and then slice in half, so you have 4 thin, long strips. Liberally season your chicken breasts with salt, pepper, garlic powder and a small amount of thyme and sage. Reduce the heat to medium and drizzle your cast iron pan with avocado oil and lay your chicken breasts down. Cast iron cooking may create smoke, but it doesn’t necessarily mean your food is burning, just keep peaking at it. Cook each side for about 5 minutes. these chicken strips should be thin, so you do not want to over cook them.
After 10 minutes have passed (5 minutes per side), remove from heat so they can cool.
Cut eight thin slices of brie, two for each piece of chicken. As shown above, lay down two pieces of prosciutto for each one piece of chicken. On top of your prosciutto, lay down your brie and sprinkle with chopped parsley. Spread a thin layer of fig jam on one side of your chicken and lay this side down on your brie. Wrap your prosciutto around the chicken and place back in your cast iron pan, brie side up. Continue for each piece of chicken.
Place your cast iron pan in the oven and cook for 10 minutes, when brie has melted and prosciutto has started to crisp.
Plate your chicken on top of a bed of salad or however your heart desires! Delicious served with a side of oven roasted potatoes, too!