YOUR SOLIN GENERATED RECIPE
Caramelized Balsamic Brussels Sprouts with Crispy Prosciutto and Chicken
Pan-seared chicken and halved Brussels sprouts are glazed in a rich balsamic reduction and topped with salty, crispy prosciutto for a savory finish.
INGREDIENTS
3.5 oz chicken breast
1.5 cup Brussels sprouts
0.5 oz prosciutto
1 tbsp balsamic vinegar
0.25 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp garlic powder
PREPARATION
Prep the Brussels sprouts by trimming the ends and slicing them in half. Cut the chicken breast into bite-sized cubes and season with sea salt, black pepper, and garlic powder.
Heat a large skillet over medium-high heat. Add the torn prosciutto pieces and cook until they become crispy and golden, about 2-3 minutes. Remove and set aside on a paper towel.
In the same skillet, add the olive oil. Place the Brussels sprouts cut-side down and cook undisturbed for 4-5 minutes until deeply caramelized and charred.
Add the seasoned chicken cubes to the skillet with the sprouts. Sauté for 6-8 minutes, stirring occasionally, until the chicken is cooked through and the sprouts are tender.
Drizzle the balsamic vinegar over the mixture, tossing everything together for 1 minute until the vinegar thickens into a glossy glaze.
Transfer to a plate and top with the reserved crispy prosciutto before serving.