Prosciutto Wrapped Chicken
Prosciutto Wrapped Chicken is an easy lunch or appetizer recipe that takes the delicious taste of salty prosciutto and tender juicy chicken and combines it with a delicious spicy mayo dip. Full of great flavors, this easy chicken recipe makes a delicious dinner, lunch, or appetizer.
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Thin slices of prosciutto around sliced chicken cutlets are incredibly simple yet delicious. With 5 steps, this is a fun easy way to try out a new chicken dinner, with minimal effort! Where you get your chicken from is your choice.
Why You’ll Love this Recipe
Works with Different Cuts of Chicken: Boneless, skinless chicken breasts or thighs both work well, but boneless is essential for easy slicing and wrapping.
A Low-Carb Alternative to Chicken Tenders: Instead of breadcrumbs or batter, this recipe uses crispy prosciutto for a flavorful, protein-packed option.
Bold, Savory Flavor: The salty, rich taste of prosciutto enhances the chicken, making it a satisfying dish even without a sauce.
Spicy Mayo Dip Adds Extra Depth: While the chicken is delicious on its own, the homemade sweet and spicy mayo dip elevates the flavor and is easy to prepare while the chicken bakes.
Great for Meal Prep: Store leftovers in an airtight container in the refrigerator for 2-3 days. The chicken tastes great reheated or even cold the next day.
Ingredients to Make Prosciutto Wrapped Chicken:
- chicken breasts. Use boneless, skinless chicken breasts or thighs for easy slicing and wrapping. Thinner fillets cook more evenly, so slicing the breasts lengthwise is recommended.
- prosciutto. Thinly sliced prosciutto crisps up beautifully in the oven. Avoid thick-cut prosciutto, as it may not wrap as well or crisp properly.
- mayonnaise. Provides a creamy base for the dipping sauce. Homemade or store-bought both work well, but use a high-quality mayo for the best flavor.
- honey. Balances the heat in the sauce with a touch of sweetness.
- seasonings. A mix of paprika, red pepper flakes, and chili powder enhances the sauce with a balance of smokiness, spice, and depth. Adjust amounts based on your heat preference.
How to Make Prosciutto Wrapped Chicken:
- Preheat your oven to 375°F. Slice the chicken breasts lengthwise to create thinner fillets.
- Sprinkle a bit of salt and pepper on each piece of chicken.
- Wrap each chicken piece tightly with a slice of prosciutto.
- Place chicken on a baking sheet lined with parchment paper. Bake for 20 minutes, or until the chicken is cooked through and the prosciutto is crispy.
- In a small bowl, whisk together the mayonnaise, paprika, honey, red pepper flakes, and chili powder. Adjust seasoning to taste.
Recipe Notes & Tips:
- Use Thinly Sliced Chicken: Cutting the chicken breasts lengthwise creates thinner fillets, allowing them to cook faster and more evenly.
- Wrap Tightly: Prosciutto is delicate, so wrap it snugly around the chicken to help it stay in place while baking. If needed, tuck the ends under or use a toothpick to secure them.
- Avoid Over-Salting: Prosciutto is naturally salty, so go easy on additional salt when seasoning the chicken.
- Crispier Prosciutto Tip: For an extra crispy texture, place the chicken under the broiler for 1-2 minutes at the end of baking. Watch carefully to avoid burning.
- Let It Rest Before Serving: Allow the chicken to rest for 5 minutes after baking to retain moisture and prevent juices from running out too quickly.
Serving Suggestions:
- Garlic Roasted Potatoes
- Baked Sweet Potato Fries
- Cucumber Onion Salad
- Cauliflower Mac and Cheese
- Roasted Zucchini and Tomatoes
How to Store:
Refrigerate: Allow the prosciutto-wrapped chicken to cool completely before placing it in an airtight container. Store in the refrigerator for up to 3 days.
Freeze: Wrap each piece individually in plastic wrap or foil, then place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: For the best texture, reheat in the oven at 350°F for 10–12 minutes to keep the prosciutto crispy. If using a microwave, heat in 30-second intervals, covering with a damp paper towel to prevent drying out.
Store the Sauce Separately: Keep the dipping sauce in an airtight container in the refrigerator for up to 5 days. Stir before serving.
FAQs:
Wrap the prosciutto tightly around the chicken and tuck the ends under. If needed, use a toothpick to secure it while baking, removing it before serving.
Yes, sear the prosciutto-wrapped chicken in a skillet over medium heat for 4-5 minutes per side until golden brown and cooked through.
The sauce can be stored in an airtight container in the refrigerator for up to 5 days. Stir before serving.
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Prosciutto Wrapped Chicken
Ingredients
- 1 pound chicken breasts, sliced lengthwise
- ½ pound prosciutto, sliced thin
- 1 cup mayonnaise
- 1 tablespoon paprika
- 1 tablespoon honey
- ½ teaspoon red pepper flakes
- ½ teaspoon chili powder
Instructions
- Preheat your oven to 375°F. Slice the chicken breasts lengthwise to create thinner fillets.
- Sprinkle a bit of salt and pepper on each piece of chicken.
- Wrap each chicken piece tightly with a slice of prosciutto.
- Place the wrapped chicken on a baking sheet lined with parchment paper. Bake for 20 minutes, or until the chicken is cooked through and the prosciutto is crispy.
- In a small bowl, whisk together the mayonnaise, paprika, honey, red pepper flakes, and chili powder. Adjust seasoning to taste.
Nutrition
Notes
-
- Use Thinly Sliced Chicken: Cutting the chicken breasts lengthwise creates thinner fillets, allowing them to cook faster and more evenly.
- Wrap Tightly: Prosciutto is delicate, so wrap it snugly around the chicken to help it stay in place while baking. If needed, tuck the ends under or use a toothpick to secure them.
- Avoid Over-Salting: Prosciutto is naturally salty, so go easy on additional salt when seasoning the chicken.
- Crispier Prosciutto Tip: For an extra crispy texture, place the chicken under the broiler for 1-2 minutes at the end of baking. Watch carefully to avoid burning.
- Let It Rest Before Serving: Allow the chicken to rest for 5 minutes after baking to retain moisture and prevent juices from running out too quickly.
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One of my favorite weeknight dinners. So easy and yummy.
I enjoyed it, especially the mayo! It was something different than the usual.