Best Prosciutto Wrapped Chicken Breast Recipes

PROSCIUTTO-WRAPPED CHICKEN BREAST WITH ROASTED GREEN BEANS

Steps:

• Heat broiler of toaster oven (or oven). On toaster-oven pan (or a small rimmed baking sheet), toss green beans with 1 teaspoon oil. Season with salt and pepper, and push to one side of pan.
• Season chicken with salt and pepper; wrap with prosciutto. Place chicken, seam side down, on other side of pan; rub with remaining teaspoon oil.
• Broil until chicken is opaque throughout, 15 to 20 minutes. Serve chicken and green beans with a lemon wedge.

STUFFED CHICKEN BREAST WRAPPED IN SAGE AND PROSCIUTTO

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean cutting board, mince 4 sage leaves, ten mix into the ricotta and season with salt and pepper to taste. Lay two prosciutto slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the prosciutto slices around the stuffed chicken breast. Wrap in plastic wrap. Repeat with the rest of the chicken breasts and chill for 1-2 hours to firm up slightly. Heat the oven to 350 and place a roasting pan in the over to heat up. Heat a heavy skillet and add the olive oil. When hot, pan-fry the prosciutto-wrapped chicken, in batches if necessary, for 2 minutes on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 minutes, depending on size, or until the meat feels just firm when lightly pressed. Rest the chicken covered with foil, in a warm place for 5-10 minutes. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens if desired.

PROSCIUTTO-WRAPPED CHICKEN BREAST STUFFED WITH RICOTTA & SPINACH

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees . Butterfly the chicken by slicing horizontally into the thick, long side of each breast, taking care not to slice all the way through. Open each breast like a book and place on a work surface. Using a mallet, pound the chicken to even it out a bit. Season both sides with salt and pepper. In a medium skillet, heat 1 tbsp. EVOO, one turn of the pan, over medium. Add the garlic and stir 30 seconds. Add the spinach and stir until wilted, 3 to 4 minutes. Add the nutmeg; season. Drain the spinach well, let cool, then finely chop. (You will have 3 to 4 tablespoons chopped spinach.) In a medium bowl, mix the spinach with the cheeses; season. Spread some of the spinach mixture on one side of each chicken breast, leaving a small border. Close the other half of the chicken breast over the filling to cover. Wrap each chicken breast with 2 slices prosciutto. In a large, ovenproof skillet, heat the remaining 2 tbsp. EVOO, two turns of the pan, over medium-high. Add the chicken and cook until the prosciutto is browned, 2 to 3 minutes on each side. Transfer the skillet to the oven and roast until the chicken is cooked through, about 12 minutes. Halfway through cooking, add the lemon halves, cut side down, to the pan and cook until the lemons are browned. Divide the chicken breasts among plates. Squeeze the juice from the lemon halves over the chicken.

PROSCIUTTO-WRAPPED CHICKEN BREAST

Steps:

• Preheat the oven to 375 degrees F.
• Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing.
• Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast.
• Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper.
• Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes.
• Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper.
• Slice the chicken and serve with the sauce over the top.

STUFFED CHICKEN BREAST WRAPPED IN PROSCIUTTO

Steps:

• Make a pocket in chicken breast by cutting halfway through.
• Place chopped sundried tomatoes and feta cheese inside pocket.
• Fold top of chicken over filling, and wrap with at least 2 slices of prosciutto.
• Brush a little olive oil over prosciutto, and place in a casserole dish that was sprayed with cooking spray.
• Bake in a 350 degree oven, uncovered, for 1/2 hour, or until done, (depending on thickness of chicken). Serve immediately and enjoy.