Salty prosciutto wraps chicken in a giant hug in this super easy and fast weeknight (or any night) dinner. It sounds SUPER fancy, but it's actually incredibly simple. It proves you don't need a whole bunch of ingredients to make a yummy dinner. I highly recommend using thin prosciutto (I like Costco's) to ensure it cooks through and gets nice and crispy.
- 4 (6- to 8-ounce) boneless, skinless chicken breasts
- 8 thin slices (3 ounces) prosciutto
- 1 tablespoon olive oil
- Fresh sage
- 1 lemon, cut into wedges
- 4 tablespoons unsalted butter
Adjust oven rack to upper‐middle position and heat oven to 400 degrees.
Place chicken on a large platter, pat dry and season with salt and pepper.
Lay 2 slices of prosciutto on a rimmed baking sheet, making sure to slightly overlap the slices.
Lay 1 chicken breast in the center, fold prosciutto over the chicken.
Repeat with the rest of the prosciutto and chicken.
Heat oil in 12‐inch nonstick skillet over medium‐high heat, until it easily glides over the skillet (but isn't smoking)
Using tongs, gently lay each wrapped chicken in the skillet and cook until lightly browned on both sides. This should take about 6-8 minutes.
The chicken won't be fully cooked with is ok, because you'll finish cooking it in the oven.
Transfer chicken to the baking sheet and bake until it registers 160 degrees, 10 to 12 minutes.
Transfer chicken to platter and gently cover with tinfoil to keep warm.
Mince 2 teaspoons sage and squeeze one of the lemon wedges to get 1 teaspoon of juice.
Melt butter over medium-high heat in the same skillet you used to cook the chicken. When the butter is browned and has nutty aroma (which should take about 1-3 minutes, depending on the heat).
Remove the skillet from the stove, and stir in sage and cook until fragrant, about 1 minute.
Stir in lemon juice, pinch salt, and 1/8 teaspoon pepper.
Drizzle sauce over chicken and serve immediately, with extra lemon wedges.