My wonderful husband came up with this recipe and made it for my birthday a few weeks back. Instead of going out to dinner, I had asked him to cook me something homemade, delicious and Paleo! This is what he came up with. He also cooked up Nom Nom Paleo’s Swiss Chard with Golden Raisins and Pine Nuts (sooo yummy). This dish was so colorful and flavorful. The crispy and salty prosciutto pairs so well with the chicken and the sweet mango glaze. The side of greens rounded out the meal. It definitely added a unique side dish that we haven’t had before. We actually just made this again tonight for dinner. Delicious!
Last weekend we tried a restaurant in Austin called Bacon. That’s right…a whole restaurant dedicated strictly to bacon. Could not possibly be bad. I tried their cobb salad with grilled chicken, hickory smoked bacon (they have rotating bacon flavors), lots of fresh avocado, tomatoes, eggs and romaine lettuce. It was gigantic! I totally forgot to take a photo. I did my best to eat it all and was left with a large plate of lettuce. I should have just asked for the salad toppings. 🙂 Joe tried the special which was BBQ pulled pork, bacon and a fried egg all piled up on a toasty bun with a side salad. Very tasty. Our friends both had the chicken and waffles and bacon fries, which they said were delicious. Like I said, you cannot go wrong with a bacon restaurant!
This weekend we tried Ethiopian food for the first time at Taste of Ethiopia. Our friends raved about it so we all went and enjoyed every single bite. It’s served family style with no utensils. You use this spongy bread called injera that soaks up all the juices of the meats and veggies. We had a variety including chicken, beef, collard greens and mixed veggies. They also have a homemade honey wine which was good as well. The owner was awesome and she walked around greeting each customer individually. You could tell she really cared about her customers and restaurant. Great experience!
Prosciutto-Wrapped Chicken Tenders with Mango Glaze
|Prep time||15 minutes|
|Cook time||25 minutes|
|Total time||40 minutes|
|Meal type||Main Dish|
- 1lb chicken tenders (or chicken breasts thinly sliced)
- 1-2 packages of prosciutto (or about 1/4-1/2 lb.)
- 1/8 cup pineapple juice
- 2 Small oranges (juiced)
- 2 garlic cloves (minced)
- 3 cups fresh or frozen (thawed) mangoes (diced)
- 3 tablespoons honey
- 1 teaspoon chili powder
- Salt and pepper
|Preheat oven to 400 degrees F. Make the mango sauce by combining everything (except chicken and prosciutto) in a large saucepan over medium heat. Bring up to a boil and simmer for about 10 minutes. Place the sauce into a blender and puree until smooth. If needed, blend in batches. Set aside.|
|For the chicken, wrap each piece with prosciutto and place in a single layer in a large baking dish. Bake in the oven about 25 minutes, flipping halfway through, until cooked completely. During the last 5 minutes of cooking, brush some of the mango glaze on the chicken. Make sure not to cross-contaminate the sauce and save some to serve with the chicken.|