Prosciutto-Wrapped Baked Chicken
December 16, 2020
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People
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Ingredients
- 4 Boneless Chicken Breasts
- Pinch of Black Pepper
- 8 Slices Prosciutto
- 4 tbsp truffle oil HIGHLY RECOMMEND!
- 1 Garlic Clove minced
- 1 tbsp Sage
- Pinch of Crush Red Pepper Flakes
- 1/4 Cup Dry White Wine or Chicken Broth
- 1 Lemon Wedge
Optional Toppings
Ingredients
Optional Toppings
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Instructions
- To cook the chicken: Heat oven to 450°F.
- Wrap each chicken breast with 2-3 slices of prosciutto, so that the prosciutto covers most of the chicken.
- Place the chicken breasts in a single layer in a large baking dish. Brush the chicken breasts evenly with 1 tablespoon of Truffle Oil.
- Bake for 18-20* minutes, or until the chicken is cooked through and no longer pink.
- Once the chicken is cooked, remove the pan from the oven and loosely cover the pan with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Meanwhile, as the chicken is cooking, add the remaining 3 tablespoons butter to a small sauté pan, along with the garlic, sage and crushed red pepper flakes.
- Sauté over medium-low for 6-8 minutes, or until the sage starts to get slightly crispy.
- Slowly add in the white wine, and simmer for 5 more minutes. Remove from heat.
- Once the chicken and sauce are ready to go, spoon the sage-butter sauce evenly over the baked chicken breasts.
- Then serve immediately with fresh lemon wedges, sprinkled with optional garnishes if you’d like.
- (Feel free to make your serving as lemony as you’d like!)
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