Community Pick
Prosciutto Wrapped Chicken
photo by English_Rose
- Ready In:
- 35mins
- Ingredients:
- 3
- Serves:
-
2
ingredients
- 4 teaspoons Dijon mustard
- 4 slices prosciutto
- 2 skinless chicken breasts
directions
- Preheat oven to 200 degree Celsius.
- Spread 2 teaspoons mustard over each chicken breast.
- Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
- Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
- Serve with mixed vegetables.
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Reviews
-
Really, really good. Amazing that it's so super easy! I had dinner in the oven in two minutes flat. The taste is great, and this is the most moist and tender B/S chix breast I've ever made. I guess the proscuitto keeps the juices from escaping. The mustard is a great addition. I only had a spicy brown on hand, but it worked well. I might take a tip from another reviewer next time and add a slice of swiss, but before wrapping with the proscuitto. I'm not sure how that would work but the proscuitto could still crisp up and have a little extra treat underneath. I used fairly thick breasts and cooked them at 400 for 30 minutes. I will definitely make this again!
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The first time I made this (forgot to review) I followed the recipe exactly and it was fantastic. The second time I had huge boneless chicken breasts so I cut a pocket in them and spread some dijon then I added some brie cheese and wrapped in the prosciutto. Excellent recipe with lots of variation possibilities. A wonderful recipe.
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Excellent recipe - incredibly easy! I used boneless/skinless chicken with a stoneground dijon mustard. I just wrapped the prosciutto around the chicken and placed the "seam" on the bottom. I baked mine at 425 F and then broiled it briefly to slightly crisp up the prosciutto. Excellent, easy, and definitely something you can serve to guests.
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Tweaks
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These were fantastic! I keep kosher, so I substituted very thinly sliced pastrami for the prosciutto. I prepared them as appetizers, wrapping 1 slice of pastrami around small chicken tenders that were coated in honey dijon mustard. I smothered the prepared chicken/pastrami pieces with a bit more mustard before I baked them (also for 20 min., b/c I packed them pretty tightly together). I served them over a bed of spinach leaves with a drizzle of honey mustard dressing. It was a big hit - thank you for a recipe I will use over and over again!
RECIPE SUBMITTED BY
dale7793
Australia
I have a passion for healthy and simple dishes with lots of vegetables, although I love a treat every now and again also, especially ice cream!