This Crispy Prosciutto Wrapped Garlic Chicken Breast or Chicken Thigh recipe is perfect in salad, a sandwich, as an appetizer or main course.
Prosciutto Wrapped Chicken
For those of you that have never tried prosciutto, or Italian bacon, I urge you to put it on your bucket list. Prosciutto cooks beautifully and is usually sliced so thin that it cooks in no time at all!
Ingredients in Crispy Prosciutto Wrapped Garlic Chicken
- chicken breasts
- prosciutto
- butter
- garlic
- oil
- salt
- pepper
- cooking spray
How to make Crispy Prosciutto Wrapped Garlic Chicken
Preheat your oven to 400 degrees.
Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
Pour a few tablespoons of oil into a small bowl with a brush and set aside.
Cut each of your chicken breasts into 3 or 4 strips lengthwise. The number of strips you have will vary depending on the size of your chicken breasts. You will have to adjust your cooking time accordingly. Set aside.
Next you will have to melt the garlic butter. If you have a microwave, place the butter and garlic or your garlic butter stick into a bowl and heat in the microwave until melted. If no microwave, place butter in a small saucepan and melt over medium heat. Pour in to a small bowl and set aside.
On your work surface place 2 or 3 prosciutto slices, lying flat beside each other, slightly overlapping.
Dip chicken strips into the melted garlic butter and then place at the end of the prosciutto slices. This step is messy but these are so worth it!
Next you roll the prosciutto slices around each chicken strip, as tightly as possible, and place on your prepared sheet.
Paint olive oil all over the outside of each prosciutto covered chicken strip and sprinkle some pepper, if desired.
If any prosciutto ends are sticking out be sure to tuck them underneath the chicken strip.
Place in the oven and bake for between 20 and 25 minutes.
They are ready when chicken juices run clear and the prosciutto is crisp. Enjoy!
Bacon Wrapped Everything…
Bacon Wrapped Barbecue Chicken Breasts
Bacon Wrapped Garlic Chicken Thighs
Sweet Sriracha or Sweet Chili Bacon Wrapped Shrimp
The Best Bacon Wrapped Pork Meatloaf
Prosciutto Wrapped Garlic Chicken
This Crispy Prosciutto Wrapped Garlic Chicken Breast or Chicken Thigh recipe is perfect in salad, a sandwich, as an appetizer or main course.
Ingredients
- 3-4 chicken breasts or chicken thighs, boneless, skinless, cut into strips -
- 2-3 prosciutto sliced - per strip
- 1/4 cup butter melted - or 1/2 stick
- 1 tblsp garlic minced - (more or less to taste)
- 2-3 tsp olive oil
- salt - sprinkles to taste
- pepper - sprinkles to taste
- cooking spray
Instructions
-
Preheat your oven to 400 degrees.
-
Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.
-
Pour a few tablespoons of oil into a small bowl with a brush and set aside.
-
Cut each of your chicken breasts into 3 or 4 strips lengthwise. The number of strips you have will vary depending on the size of your chicken breasts. You will have to adjust your cooking time accordingly. Set aside.
-
Next you will have to melt the garlic butter. If you have a microwave, place the butter and garlic or your garlic butter stick into a bowl and heat in the microwave until melted. If no microwave, place butter in a small saucepan and melt over medium heat.
-
Pour butter in to a small bowl and set aside.
-
On your work surface place 2 or 3 prosciutto slices, lying flat beside each other, slightly overlapping.
-
Dip chicken strips into the melted garlic butter and then place at the end of the prosciutto slices. This step is messy but these are so worth it!
-
Next you roll the prosciutto slices around each chicken strip, as tightly as possible, and place on your prepared sheet.
-
Paint olive oil all over the outside of each prosciutto covered chicken strip and sprinkle some pepper, if desired.
-
If any prosciutto ends are sticking out be sure to tuck them underneath the chicken strip.
-
Place in the oven and bake for between 20 and 25 minutes.
-
They are ready when chicken juices run clear and the prosciutto is crisp. Enjoy!
Recipe Notes
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