Bake for about 20 minutes or until the internal temperature of the chicken breast reaches 73 degrees Celsius/ 165 degrees Fahrenheit (use a meat thermometer). Goes well with roast garlic potatoes and grilled zucchini and red peppers. The meat comes from a pig’s back leg. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. You can reheat the prosciutto chicken in the following ways: TIP: I highly recommend the oven or skillet if possible, because the prosciutto stays crispier than the microwave. Winner winner, chicken dinner! Don’t you love when that happens? There is something weird about the chicken breasts I get to buy around here. Chicken becomes tough, dry and doesn’t taste as good when it has cooked too long. If it gets too hot, turn down heat. Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through. However, if you let chicken rest after baking (which I always recommend), it rises in temperature another 5 degrees, so I usually bake it to 160 degrees and let the temperature come up during resting. (I used a splatter screen because it can really splatter!). The prep time only takes about 10 minutes, and you need just five ingredients. You will find lots of Romanian and German recipes, but not only. However, if I buy the chicken breasts fresh, they are simply huge, between 250 g/ 8.8 oz to 300 g/ 10.6 oz. You can use smaller chicken breasts or tenders of about 125 g/ 4.4 oz or larger chicken breast, which you will have to halve, in order to make them smaller and to get 4 portions out of 2 large breasts. I’m in! And when you add prosciutto to the mix, the flavors go through the roof! 4 small OR 2 large chicken breasts (See note 1), cayenne pepper OR Italian dried herbs OR paprika powder (See note 2), 2 tablespoons extra virgin olive oil (or melted butter), fine sea salt and freshly ground black pepper, 3-4 tomatoes, depending on size (See note 3). This is lovely enough to serve for date night dinner! I halved mine, they were really large. What a great way to liven up your average chicken breast! Nutritional information is not always accurate. We were snowed in this weekend so we cooked this chicken. The prosciutto keeps the chicken breast so nice and juicy, giving it also some extra flavor that you will just love. Tag @wickedspatula or #wickedspatula! I love recipes that don’t use many ingredients like this one. I called my husband and told him to buy a pack of chicken breast on his way back home and I had dinner ready by the time he changed into more comfortable clothes and asked the kids about their day. I am not a porridge/oatmeal/jam kind of breakfast person, I try to eat more porridge and oats because they are healthy, but actually what I do love for breakfast is a slice of good bread with some good ham or cheese… and always tomatoes on the side. I had prosciutto for the first time many years ago in Sicily. It was delicious! I love this meal for entertaining and just doubled it. Make an incision along the side of the chicken breast but do not cut all the way through. Chicken + Prosciutto + Provolone Cheese = The Easiest Chicken Recipe Ever. Some people also check if chicken is done by piercing it with a fork – if the juices run clear, it is likely done. Thanks for stopping by Linda! So, there I was in Sicily eating prosciutto for breakfast every day, while everybody else was going crazy for chocolate croissants. I got it off Click here to leave a comment + star rating! Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary. It should be white and tender. One bite of this prosciutto wrapped chicken breast and you’ll understand why I have it on regular dinner rotation. Bake for 30-40 minutes, until chicken reaches at least 160 degrees F. Cover and let the chicken rest for about 5 minutes, until internal temperature reaches at least 165 degrees F. Serving size: 1 prosciutto wrapped chicken breast. Prosciutto Wrapped Chicken is everything you need a quick and easy meal to be: melted cheese draped over salty prosciutto wrapped around a succulent chicken breast. Bake for 18-20 minutes, until cooked through or internal temperature reaches 165 degrees F (74 degrees C). This recipe looks amazing – can’t wait to give it a try. Where does nutrition info come from? OMG! Prosciutto makes everything better! From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends. A two-minute tomato salad is our favorite accompaniment for it. Wrap each chicken breast with 3 - 4 slices of the prosciutto, ensuring the breast is fully covered. 3.2 g Once you have your chicken breasts cut to the right size, sprinkle them generously with fine sea salt, freshly ground black pepper and the seasoning. To get started making this baked prosciutto wrapped chicken, preheat the oven to 400 degrees. OMG! Pinned! Whisk together the olive oil, mustard, lemon juice, vinegar, salt and pepper until the mixture emulsifies slightly. And prosciutto stayed with me, crudo or cotto, I buy it often. I’ve created and tested hundreds of recipes so that I can bring you the best tried and true favorites. I am one of those people who always has a hard time knowing when chicken is cooked through and I’m sure that with your tips, it will come out amazing. Update Notes: This post was originally published August 26, 2015, and on August 19, 2020, was updated with one or more of the following: step-by-step photos, video, updated recipe, new tips. I suppose this is the typical way of eating breakfast in Romania, it is hard to change life long habits. Hello! I think the prosciutto around the chicken must make it so full of flavour and my family loved it. 0 %. Take a look at these ideas: Find even more delicious paleo side dishes here. Springer Mountain Farms for the perfect serving size. Be sure and check out my cookbook, Favorite Game Day and Party Recipes, to help make your parties fabulous! This just bumped our chicken dinner up to another level! A literal cacophony in my refrigerator. This is one of my favorite ways to serve chicken. I am in LOVE with this recipe! Stir … A great meal to serve to guests too, just increase the quantities as you need to. Thank you so much - I LOVE reading your comments! I served it with roasted garlic mashed potatoes, and Brussels sprouts from my garden (yum), sautéed in olive oil and garlic.