Simple and excellent! Baked at 400 F for those of us with American ovens.
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.
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!
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.
Very Good, But does anyone think it would taste good with a smoky BBQ sauce instead of the mustard?
Dale this is so simple but so good the prosciutto keeps the breast nice and moist. I will do it again, but I thoght maybe next time for a change I would use pesto instead of the mustard, don't no if it would work but it would have that italian feel. I served mine with a baby spinach salad.
This was delicious! I stuffed the chicken with Asiago cheese and it was awesome. Thanks for the recipe.
This is what I call a"stupid easy" recipe that my family thoroughly enjoyed. I baked 3 chicken breasts for about 25 minutes. They were huge chicken breasts, so we ended up needing a 1/2 breast per person. I served them with Alia's Garlic Mini Potatoes and some roasted asparagus. The only downfall was that the prosciutto got a little dry...but the chicken turned out very moist inside. I wonder if brushing some Dijon mustard on the proscuitto would help ~or~ basting the chicken with some of the cooking juices. Next time, it might be fun to play around with other mustards to see if there is a difference. Kudos on the find!!
Knew using Proscuitto I would find this salty since I do not use salt often. However the chicken was moist & tender and I enjoyed the flavour combination. This is easy to prepare & will make again now & then. Thanks for posting!
This was really something else! What a great idea. It gave me another idea that you may want to try. Pound out the chicken breast, and wrap it around a mixture of fetta and pesto before you bake it. also, instead of mustard, try pouring some white wine over the top.