Perfect Prosciutto Stuffed Bone In Skin On Chicken Breast is an easy, fast and fantastic way to bake bone in skin on chicken breasts any night of the week.
Garlic Oregano Baked Chicken Breast and Best Baked Bone In Skin On Chicken Breast are also wonderful ways to cook your bone in skin on chicken breasts for dinner!
Ingredients in Perfect Prosciutto Stuffed Bone In Skin On Chicken Breast
- chicken breasts, bone in skin on
- sage, thyme or Italian seasoning
- garlic powder
- prosciutto
- oil
- salt
- pepper
How to make Perfect Prosciutto Stuffed Bone In Skin On Chicken Breast
Preheat your oven to 425 degrees.
Prepare a rimmed baking sheet with tinfoil and a wire rack coated with cooking spray. Set aside.
Rinse and dry chicken breasts with paper towel so they are totally dry.
In a small bowl or measuring cup pour your olive oil.
Add sage, thyme or Italian seasoning and garlic.
Stir to combine. Set aside.
Using your finger, carefully loosen the skin from the breast meat to create a sort of pocket.
Spread some of the olive oil mixture under the skin of the chicken and the rest all over the skin.
Tuck slices of folded prosciutto underneath the skin. We shove as many slices that will fit! Don’t worry if the prosciutto sticks out from under the skin. The skin will help hold the prosciutto in place while it cooks.
Rub a final coat of the olive oil mixture on the chicken breasts and place them on your prepared pan, skin side up.
Sprinkle all of the chicken breasts with pepper and a little salt.
Bake for 25-35 minutes, or until juices run clear.
Allow to rest for 5 minutes or so before serving. Enjoy!
Perfect Prosciutto Stuffed Bone In Skin On Chicken Breast
Equipment
- rack
Ingredients
- 4 chicken breasts, bone in, skin on
- 1 tablespoon sage, thyme or italian seasoning, ground more or less to taste
- 1 tablespoon garlic powder more or less to taste
- 8-10 slices prosciutto, sliced
- ¼ cup olive oil or another vegetable oil as needed
- salt
- pepper
Instructions
- Preheat your oven to 425 degrees.
- Prepare a rimmed baking sheet with tinfoil and a wire rack coated with cooking spray. Set aside.
- Rinse and dry chicken breasts with paper towel so they are totally dry.
- In a small bowl or measuring cup pour your olive oil.
- Add sage, thyme or Italian seasoning and garlic. Stir to combine. Set aside.
- Using your finger, carefully loosen the skin from the breast meat to create a sort of pocket.
- Spread some of the olive oil mixture under the skin of the chicken and the rest all over the skin.
- Tuck slices of folded prosciutto underneath the skin. We shove as many slices that will fit! Don't worry if the prosciutto sticks out from under the skin. The skin will help hold the prosciutto in place while it cooks.
- Rub a final coat of the olive oil mixture on the chicken breasts and place them on your prepared pan, skin side up.
- Sprinkle all of the chicken breasts with pepper and a little salt.
- Bake for 25-35 minutes, or until juices run clear.
- Allow to rest for 5 minutes or so before serving. Enjoy!
Leave a Reply