It seems we can never get enough recipes for chicken dishes. Chicken breasts are the most popular cut of chicken on the market, but because there is little to no fat on chicken breasts, you must be watchful when cooking them or they will be dry. This is a recurring problem especially when cooking in dry heat, baked for instance. That’s why when I saw this recipe I was eager to try it, because of the prosciutto that is used to wrap the chicken.
This recipe dresses up boneless chicken breasts by topping them with thinly sliced tomatoes, basil, prosciutto, and melted cheese. Prosciutto is a very thin cut of Italian ham, that can be cooked crisp like bacon. When used to wrap a piece of chicken breast, it bathes the meat with its juicy saltiness, and keeps the chicken moist. The added tomato slices add to that juiciness, basil contributes fresh flavor with melted cheese on top. Well, what I can I say about melted cheese that I haven’t already said a million times. You know what I mean, and I know you love it as much as I do!!!
This is such an easy, satisfying entree. The combination of flavors seemed just right. It can be served with a side of pasta with marinara sauce and a tossed salad, or as I have done, with a veggie casserole, and some pasta with marinara sauce.
PROSCIUTTO-WRAPPED CHICKEN BREASTS
- 4 boneless, skinless, chicken breasts halves (about 1 pound) My package of chicken contained 3 large chicken breasts, so I cut 2 of them in half for this dish.
- 1/4 cup flour
- 1 tsp. salt
- 1/2 tsp. garlic powder
- freshly ground black pepper
- 2 Tbsp. olive oil
- 4 thin slices prosciutto
- 8 large basil leaves
- 2 plum tomatoes, very thinly sliced
- 4 thin slices Asiago ( or provolone or mozzarella ) cheese ( I used provolone.)
1. Preheat the oven to 375*F. Prepare a shallow baking dish – large enough to hold the chicken in a single layer–with non-stick spray.
2. Combine the flour, salt, garlic powder and a few grinds of black pepper in a shallow dish. Lightly dredge the chicken in the mixture. Shake off the excess and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook until light golden brown and just cooked through, 2 – 3 minutes per side (don’t over cook). Remove from the heat.
4. Separate the slices of prosciutto and lay them out on a flat surface. Center a piece of chicken crosswise over each slice. Arrange several slices of tomato on each chicken breast, then add 2 basil leaves. Wrap the ends of the prosciutto up around the chicken and toppings and press gently to seal.
5. Carefully transfer the chicken to the prepared baking dish. Top each piece of chicken with a thin slice of cheese.
6. Bake for 7 to 8 minutes, or until the cheese is nicely melted.
Remove and serve with side dishes as desired.
Note: For best results, choose relatively small chicken breasts and be sure that you don’t overcook them initially because the extra time in the oven could make them a little dry.
For the cheese: Asiago is the favored choice for this dish because its tangy flavor complements the saltiness of the prosciutto very nicely, but don’t hesitate to substitute with mozzarella or provolone.
SOURCE: My Gourmet Connection