This is one of my husband’s favorite ways to eat chicken, and it’s simple enough that he doesn’t mind cooking it every now and then, either! Those are my favorite recipes, the ones that can have us both in the kitchen together, one of us prepping the sides or doing the cleanup while the other cooks, with some music or TV in the background. This is also great on the grill or with pretty much any other stone fruit, and if you can’t find fresh apricots, you can use dried instead (one whole fruit instead of a slice for each strip of prosciutto).
Budget-Friendly AIP Cookbook
The Nutrient Dense Kitchen is a beautiful, simple cookbook all about helping you understand which ingredients will give you the most nutritional bang for your buck, and showing you how to incorporate them into your diet in efficient, budget-friendly, and delicious ways. With 125 AIP recipes and 5 meal plans, it’s a cookbook you’re guaranteed to cherish. Now available on Amazon.
- Marinate the chicken in the oil, rosemary, salt, and garlic for at least an hour, overnight preferred.
- Preheat the oven to broil.
- Wrap each slice of apricot with a strip of prosciutto, then thread onto metal skewers along with the chicken, about one cube of chicken for every apricot slice.
- Combine the vinegar and honey and brush each skewer with about half of the glaze.
- Broil for 3-4 minutes, then rotate and broil 3-4 more minutes or until the chicken is cooked through.
- Brush with the remaining balsamic glaze and serve.