*This meal looks fancy, but is super easy and fast. If you’re looking to impress someone but don’t have a lot of time and don’t like to sweat a lot in the kitchen, this is a good idea.
*This meal is for two, because usually that’s all I have to cook for. Just double up if you’re cooking for 4.
Pomegranate Balsamic Reduction: Get this started first so it can reduce while you do everything else.
½ cup balsamic vinegar
½ cup pomegranate juice (get the real deal or it won’t reduce properly)
*In a small saucepan, heat the vinegar and the juice over medium heat. Let it reduce to about ¼ cup. This will take about 15 minutes, but that’s all you need to do the rest of it.
Prosciutto and Sage Wrapped Chicken:
1 tbsp extra virgin olive oil
12-16 sprigs of fresh sage
2 slices of prosciutto (be very careful when peeling prosciutto away from the packaging, as it comes apart very easily. I usually have to try it 3-4 times before I get it right).
2 boneless, skinless chicken breasts
Salt and pepper to taste (though go very easy on the salt, as the prosciutto is very salty as is and the sauce will have a lot of acidity and flavor).
*In a medium skillet, heat olive oil over medium high heat. Lightly salt and pepper the chicken, then press 3-4 sage leaves into the chicken. Wrap each breast with the prosciutto. Lay in the skillet and cook 4-5 minutes on each side. If you have a meat thermometer, the thickest part of the chicken should register 165 degrees F (74 degrees C for those of you on the metric system). If you don’t have a meat thermometer, you’ll either have to cut open one of the breasts and ruin the look of the chicken, or you can risk salmonella. Whichever.[Go buy a meat thermometer.]
2 tomatoes (whatever kind you fancy)
1 7-8 oz ball of fresh mozzarella
12-16 fresh basil leaves
*Slice tomatoes and the ball of mozzarella. Alternate slices of basil, tomato, then mozzarella. Place chicken near the salad and then drizzle the balsamic reduction over everything. Meal complete.