Prosciutto Wrapped Chicken

"This is an easy dish that is quick to prepare ahead and looks really impressive. A great meal to serve to guests too, just increase the quantities as you need to. Goes well with roast garlic potatoes and grilled zucchini and red peppers."
 
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photo by English_Rose photo by English_Rose
photo by English_Rose
photo by Kelly R. photo by Kelly R.
photo by Lori Mama photo by Lori Mama
Ready In:
35mins
Ingredients:
3
Serves:
2
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ingredients

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directions

  • Preheat oven to 200 degree Celsius.
  • Spread 2 teaspoons mustard over each chicken breast.
  • Wrap 2 slices prosciutto around each breast and secure with a toothpick if necessary.
  • Place chicken into a small baking dish and bake for 20 minutes or until chicken is cooked through.
  • Serve with mixed vegetables.

Questions & Replies

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Reviews

  1. ktdid
    Simple and excellent! Baked at 400 F for those of us with American ovens.
     
  2. hepcat1
    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!
     
  3. snazzycook
    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.
     
  4. Lizzie-Babette
    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.
     
  5. jlachan4
    This was delicious! I stuffed the chicken with Asiago cheese and it was awesome. Thanks for the recipe.
     
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Tweaks

  1. makes
    Very Good, But does anyone think it would taste good with a smoky BBQ sauce instead of the mustard?
     
  2. stacylu
    This is wonderful and so simple. It was great for a dinner party and looked much fancier than it really was. I used large chicken tenders instead of breasts (an oops when I grabbed it out of the freezer to defrost) but it was great. Thanks for a wonderful recipe!
     
  3. Kishka
    These were fantastic! I keep kosher, so I substituted very thinly sliced pastrami for the prosciutto. I prepared them as appetizers, wrapping 1 slice of pastrami around small chicken tenders that were coated in honey dijon mustard. I smothered the prepared chicken/pastrami pieces with a bit more mustard before I baked them (also for 20 min., b/c I packed them pretty tightly together). I served them over a bed of spinach leaves with a drizzle of honey mustard dressing. It was a big hit - thank you for a recipe I will use over and over again!
     

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