Prosciutto-Wrapped Chicken Breasts
"Super easy! Excellent with the recipe I posted for roasted garlic and herbed creme fraiche and alongside whipped or spiced sweet potatoes...check some of my other recipes.
Also great as an appetizer"
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1⁄3 lb thinly sliced prosciutto ham
- 4 small chicken breasts
- 3 tablespoons canola oil or 3 tablespoons other flavorless oil
- sea salt
- freshly cracked black pepper
directions
- Preheat oven to 375 degrees with a rack placed in the middle of the oven.
- Liberally season all areas of the chicken breasts with kosher salt and freshly cracked black pepper. Wrap thin slices of prosciutto around the seasoned breasts, covering nearly all surface area with the ham.
- Heat a large oven-safe saute pan over medium high heat. Add canola oil to the pan. Let the oil heat for about 2 minutes or until there are small ripples in the oil but before it begins to smoke.
- Place the chicken breasts into the pan with the prosciutto seam-side-up. Allow the chicken to cook, undisturbed, for approximately 3-4 minutes or until the prosciutto has released itself from the pan and is evenly browned. Flip the chicken and place the pan onto the rack positioned in the middle of the oven.
- Bake the breasts for approximately 15 minutes or until breast are just cooked through.
- Remove from oven and allow breasts to rest for at least 7 minutes before serving.
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RECIPE SUBMITTED BY
<p>I am university student and quasi-housewife to my workaholic significant other, who is a phenomenal cook and serious foodie as well. We enjoy undertaking complicated cooking projects to help wind down after a long day...most days we don't get to eat until close to midnight, thanks to his work schedule, our gym time, and our cooking projects. </p>
<p>Our current food interests have been on curries, steak, shellfish, and healthy desserts. The ethnic theme has mostly been Indian and Creole. We like incorporating a lot of spice and experimenting with rare or exotic ingredients.</p>
<p>But we enjoy our wine (we keep a journal) and time together as we cook. When time allows, we will enjoy a nice after-dinner drink (tailored to our dessert choice of course), usually a spicy sipping rum like Zaya or Zacapa or a glass of cognac or tawny port. So we enjoy experimenting with desserts to suit or incorporate various spirits or dessert wines. And trying to find some healthy options so we can enjoy our wine or *****tail with a little less guilt! </p>
<p>But we do love to indulge! And love entertaining family and friends to sample new creations or enjoy some our famous concontions. </p>
<p>Currently, I am experimenting with creating a recipe list that incorporates the philosophy of the best facets of different diet plans while maximizing the benefits of combining the nutritional content of the foods with the health benefits of various spices in order to create nutritionally balanced meals. Just for fun and some interested friends. I'll create a recipe list when I have made more progress.</p>
