»Back to Chicken

Prosciutto Wrapped Chicken

This looks beautiful when finished. Note that I've not included salt in the recipe. The cheese and prosciutto are salty enough to satisfy the dish.

What you need

  1. 4 boneless, skinless chicken breasts
  2. 8 thin slices prosciutto
  3. 4 deli slices provolone or enough thin slices to cover each breast
  4. 4 tsp dijon mustard
  5. 8 sage leaves
  6. Olive Oil
  7. Black Pepper

How to make it

  1. Preheat oven to 375º
  2. Brush lightly with olive oil a baking dish large enough to hold all 4 chicken breasts in a single layer.
  3. On a plate, lay two slices of prosciutto side by side lenghtwise, touching but don't overlap
  4. Center one deli slice provolone (or enough to cover breast) in the center of the prosciutto
  5. Top with 2 sage leaves evenly spaced
  6. Place one chicken breast on top horizontally across both pieces
  7. Brush chicken with 1 tsp dijon mustard
  8. Fold up edges of prosciutto making a tight package
  9. Place package in baking dish seam side down
  10. Repeat with remaining ingredients
  11. Brush tops lightly with olive oil
  12. Grind black pepper over all to taste
  13. Bake 25-35 minutes until chicken breast is cooked through and no longer pink (time will vary according to size of chicken breasts)
  14. Let stand about 5 minutes lightly covered before serving

When finished, the cheese will have bubbled up between the sections of prosciutto. It's beautiful and delicious.

Questions about this recipe?

Not the recipe you want? Enter an ingredient in the box below: