Prosciutto Wrapped Chicken with Creamy Lemon Sauce

piece of Prosciutto Wrapped Chicken on a black fork

Prosciutto Wrapped Chicken with Creamy Lemon Sauce

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.

Course Main

Cuisine American

Keyword chicken prosciutto, chicken wrapped in parma ham, prosciutto chicken, prosciutto wrapped chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 281kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

4 Chicken breasts approximately 6 ounces each see note #1
½ teaspoon Kosher salt
¼ teaspoon Black Pepper
8 slices 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.

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