Prosciutto Wrapped Chicken Breasts!
By: Kecia’s Flavor Breakthrough!
Browsing my store the other day I came across this lovely package of prosciutto. I picked it up and instantly this recipe popped into my head. This is why I spend so much money in the store. I go with a list and all the sudden I see something that makes me think of something great that I have to make! I think this will be incredible tasting, elegant looking and so simple, too!
Serves 4 or more
- 2 tbsp. olive oil
- 8 chicken tenderloins
- 8 slices prosciutto
- 1 garlic clove, minced
- ½ cup light cream
- ½ cup shredded parmesan cheese
- Cracked black pepper
- Kosher salt to taste
- 1 tsp. parsley
Preheat oven to 350° F
Heat olive oil in a large skillet. Place chicken tenderloins in skillet and brown on each side.
Remove and drain on paper towels. The do not have to be cooked through, they will finish in the oven.
Place the prosciutto slices out on a clean smooth surface.
Place a chicken tenderloin on each slice of prosciutto and carefully roll. Place the roll seam side down on a cookie sheet lined with parchment paper. (I was short one piece of prosciutto!!) Place in oven and bake for ten to 15 minutes or until the internal temp is 165° F.
In the meantime make the sauce. Place the garlic, cream, salt and pepper into the skillet you used for the asparagus (or if you want a saucepan), heat until hot, stirring constantly as to not scorch.
Remove from heat and whisk in cheese until smooth and creamy.
Remove chicken from oven, cover and let rest for five minutes.
Plate and drizzle with the cream sauce. Serve with a pasta or rice side and a nice veggie!
I served mine with Lemon Herb Israeli Couscous and Petite Beans and Carrots des Herbes de Province!