I’ve been wanting to try prosciutto for a while, and we recently found it at WinCo! Prosciutto is an Italian cured ham, sliced very thinly, think a cross between chipped beef and bacon (although prosciutto is edible straight out of the package). I’ve heard of it in a lot of Italian recipes but watching this episode of Take Home Chef is when Luke and I really wanted to try it. The wing sauce in that recipe was a tad bit expensive for our grocery budget, so Luke suggested I made homemade red sauce. I also didn’t make the broccoli, and cooked the chicken differently. So basically that recipe was just inspiration…so here’s what I did! This recipe serves two, you can easily multiply it.
2 split chicken breasts, boneless (I don’t use the tenders underneath, I always save them out for chicken strips or Chinese food)
4 slices prosciutto
Salt & Pepper to taste
5-6 garlic cloves, smashed with the side of a knife
Cut each chicken breast into two pieces, so they cook faster. Season each piece with salt and pepper, then wrap them in the prociutto. Heat olive oil in a saute pan (preferably a nonstick pan) over medium low heat, and add the garlic cloves and the chicken. Put the smooth side of the prosciutto down, leaving the seam-side up. Cook for around 7-10 minutes on the first side, and then flip over. Cook another 7-10 minutes on the second side, or until completely cooked through.
Once the chicken is done, remove it from the pan and put in on your serving plates, but leave the garlic cloves and oil in the pan. Make the tomato sauce in the saute pan, just don’t add any extra olive oil to it. I served it with pan-roasted asparagus and garlic bread. Luke said this meal was a keeper!