Prosciutto Wrapped Chicken with Creamy Lemon Sauce
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
281 kcal
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Course
Main Course
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Cuisine
American
Prosciutto Wrapped Chicken with Creamy Lemon Sauce
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Prosciutto wrapped chicken is a flavor-packed version of baked chicken wrapped in parma ham. Crispy on the outside and juicy on the inside, this will be your new go to dinner when you want to impress someone.
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Ingredients
- 4 chicken breasts approximately 6 ounces each see note #1
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 lices prosciutto
- 1 tablespoon olive oil
- ⅓ cup chicken broth
- 2 teaspoons lemon juice
- 2 tablespoons butter
Instructions
- Preheat oven to 400 degrees F.
- Lightly pat the chicken dry and sprinkle each breast with salt and pepper.
- Lay two slices of prosciutto on a flat surface, slightly overlapping. Place a chicken breast on the prosciutto and then tightly roll it around the chicken. Repeat for each chicken breast.
- Heat the olive oil in a large cast iron pan or oven-safe skillet. Once the oil is hot add the wrapped chicken and brown for 2 minutes on each side.
- Once all of the chicken has been browned arrange all 4 pieces in the pan and place it in the oven to bake for 8-10 minutes or chicken is cooked through (internal temperature 165 degrees F).
- Remove from oven and transfer chicken to a cutting board.
- Place the skillet back on the stovetop and heat over medium-high heat.
- Add the chicken stock and lemon juice and whisk together. Let the sauce cook for 2-3 minutes until it begins to thicken.
- Remove the pan from the heat and add the butter. Whisk everything together and add salt and pepper to taste.
- Plate the chicken and drizzle sauce over it before serving.
Notes
- When selecting the chicken breasts, you should look for ones that are about 6 ounces each. I often have trouble finding smaller chicken breasts so I buy thicker chicken breasts and butterfly them, using a knife to cut them in half widthwise to create 2 thinner pieces of chicken.
- Another option is to place the chicken breast on a piece of plastic wrap, cover it with other piece of plastic wrap and then lightly pound it out with a mallet until it is a uniform thickness.
- The key is ending up with chicken breasts that are uniformly thick so they cook in a consistent amount of time.
- When selecting the chicken breasts, you should look for ones that are about 6 ounces each. I often have trouble finding smaller chicken breasts so I buy thicker chicken breasts and butterfly them, using a knife to cut them in half widthwise to create 2 thinner pieces of chicken. Another option is to place the chicken breast on a piece of plastic wrap, cover it with other piece of plastic wrap and then lightly pound it out with a mallet until it is a uniform thickness. The key is ending up with chicken breasts that are uniformly thick so they cook in a consistent amount of time.
Nutrition Information
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Serving
1chicken breast
Calories
281kcal
(14%)
Carbohydrates
1g
(0%)
Protein
27g
(54%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
100mg
(33%)
Sodium
617mg
(26%)
Potassium
465mg
(13%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
217IU
(4%)
Vitamin C
3mg
(3%)
Calcium
9mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1chicken breast | |
| Calories | 281kcal | 14% |
| Carbohydrates | 1g | 0% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 100mg | 33% |
| Sodium | 617mg | 26% |
| Potassium | 465mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 9mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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