4smallchicken breasts, bones and skin removed(1 pound)
8sprigs fresh thymeremove leaves from half the sprigs
1-2tbspcoconut oilor olive oil
3medfennel bulbs cut into wedges, fronds reserved
1medonion, thinly sliced
3/4cup chicken stock or bone broth
Preheat over to 425F.
Pound chicken into even thickness between two sheets of parchment (if necessary).
Place two slices of prosciutto overlapping on cutting board, add one chicken breast, seasoning with thyme leaves and pepper, wrap prosciutto around chicken, it does not have to fully cover. Repeat with remaining pieces.
Heat 1 tbsp coconut oil in large ovenproof pan over medium-high heat.
Place chicken in pan seam side down, brown 2-3 minutes, flip and brown 2-3 minutes. Remove to plate.
Reduce heat to medium and add fennel, cook until it begins to soften about 5 minutes. Add onions, cook 2 minutes. If the pan gets to dry you can add additional oil.
Deglaze the pan with the white wine, once evaporated add stock, thyme and chicken back to the pan.
Place in oven uncovered for 15 minutes or until chicken reaches 165F.
Sprinkle chopped reserved fennel fronds and pomegranate arils over the dish and serve.
You may notice the lack of additional salt, between the prosciutto and our homemade salted chicken stock I don't find it necessary, but salt to taste at the end if needed.
Chopped dried cranberries can be substituted for the pomegranates.
Prosciutto Wrapped Chicken with Fennel https://www.peelwithzeal.com/prosciutto-wrapped-chicken-with-fennel/