Easy Prosciutto Wrapped Chicken Breast
A super easy light dinner of prosciutto wrapped chicken breast using only a few ingredients. With tomato and red onion salad.
Servings: 4
Calories: 387kcal
Ingredients
Prosciutto wrapped chicken:
- 4 small OR 2 large chicken breasts Note 1
- 6 slices prosciutto crudo
- cayenne pepper OR Italian dried herbs OR paprika powder Note 2
- 2 tablespoons extra virgin olive oil or melted butter
- fine sea salt and freshly ground black pepper
Tomato and onion salad:
- 3-4 tomatoes depending on size, Note 3
- 1 red onion
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 2 teaspoons white wine vinegar
- fine sea salt and freshly ground black pepper
- a few sprigs fresh basil or parsley
Instructions
Prosciutto wrapped chicken:
- Preheat the oven to 400°F/ 200°C. Lightly oil a roasting pan or a large casserole dish.
- Halve the chicken breasts if large. Place one chicken breast on the cutting board and cut it vertically with a long sharp knife. The cut chicken breast should resemble 2 chicken tenders.
- Season chicken: Generously sprinkle the chicken with fine sea salt, ground black pepper, and the spices of your choice.
- Wrap each chicken portion with two slices of prosciutto crudo so that the prosciutto covers the chicken. Place the chicken in the prepared dish. Pour about ½ tablespoon olive oil on each prosciutto-wrapped chicken piece.
- Bake for about 20 minutes or until the internal temperature of the chicken breast reaches 165°F/ 74°C (use a meat thermometer).
- You can also check by piercing the chicken with a fork, the juices should run clear, and the chicken should be white in the middle, no pink is allowed when it comes to chicken. Do not overcook or the chicken will become dry.
Tomato and onion salad:
- Slice the tomatoes and thinly slice the red onion. Arrange them on a platter or place them in a bowl.
- Dressing: Whisk together the olive oil, mustard, lemon juice, vinegar, salt, and pepper until the mixture emulsifies slightly. Adjust the taste with more salt and vinegar, if necessary.
- Serve: Pour the dressing over the salad and toss gently. Garnish with fresh basil leaves or chopped parsley.
Notes
- The small chicken breasts should weigh between 125 g/ 4.4 and 150 g/ 5.3 oz. The large chicken breasts should weigh between 250 g/ 8.8 oz and 300 g/ 10.6 oz. The large chicken breast has to be halved to obtain 4 portions of chicken breasts.
- You can choose whatever spices you like. Read blog posts for more suggestions.
- The tomatoes should be ripe and sweet.
Nutrition
Serving: 1/4 of the dish | Calories: 387kcal | Carbohydrates: 8g | Protein: 41g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 15g | Cholesterol: 121mg | Sodium: 1772mg | Fiber: 2g | Sugar: 4g