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5 from 1 vote

Prosciutto Wrapped Chicken

Simple, but always delicious. A perfect lunch recipe that even the kids will appreciate. Served with an easy “sweet chili sauce” that really sets it apart. 7 Simple Ingredients. 30 Minutes. Low-Carb. Keto. Gluten-Free. Paleo. Whole 30.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Italian
Servings: 4 servings
Calories: 898kcal
Author: Roche Woodworth

Ingredients

  • 2 lb chicken breasts (1kg - sliced lengthwize into strips ala chicken tenders)
  • 1/2 lb prosciutto (200g) (Ask butcher to slice it paper thin)
  • 1 cup mayonnaise
  • 1 tbsp paprika
  • 1 tbsp honey
  • 1/2 tsp red pepper flakes
  • 1/2 tsp chili powder
  • to taste salt and pepper

Instructions

  • Preheat oven to 350ºF/180ºC.
  • Season the chicken strips generously with salt and pepper and carefully wrap with prosciutto.
  • Arrange them on a lined baking sheet, bake for 18-20 minutes and then broil for 1-2 minutes on each side to crisp up the prosciutto.
  • While the chicken bakes, mix the mayonnaise, paprika, honey, red pepper flakes and chili powder. Season with salt and pepper.
  • Garnish the chicken with some parsley and serve immediately.

Notes

Tips and Tricks:
1. Chicken is cooked when it reaches an internal temperature reaches 160F/70. I always recommend using a meat thermometer (a worthy investment). 
2. If you don’t have a meat thermometer, you can cut open on the the pieces in a fatter part and check that it is cooked (no more pink).

Nutrition

Calories: 898kcal | Carbohydrates: 7g | Protein: 56g | Fat: 71g | Saturated Fat: 15g | Cholesterol: 206mg | Sodium: 1005mg | Potassium: 1001mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1137IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg