Prosciutto Wrapped Chicken with Basil & Sun Dried Tomatoes
Still have basil in your garden? I’ve got a delicious recipe that’ll help you use up the last of it. For all of you who are in the white-meat-only, no bones, please camp of poultry like moi, you’ll enjoy this recipe. And those of you who have trouble keeping a boneless, skinless chicken breast moist, saddle up—the secret ingredient makes this hard-to-cook cut a little more forgiving (thankfully).
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
¼ cup mayonnaise (stay with me, people, I speak truth here)
2 tablespoons sun-dried tomatoes, minced
2 tablespoons fresh basil, minced (1 tablespoon dried will work in a pinch)
8 slices prosciutto
1 tablespoon olive oil
Directions
Preheat oven to 425°F, and position oven rack in middle of the oven.
Line a 9x13 pan with aluminum foil, and set aside.
Pat the chicken breasts with paper towels, and pound them until they’re ¼-inch thick. (Pro tip: place the chicken on top of a piece of plastic wrap, and top with another piece of plastic wrap before you go to town on the pounding. Zip-top bags also work to keep messiness in, too!)
Sprinkle both sides of the chicken with salt and pepper, and place the breasts skin-side down. Set aside.
In a small bowl, mixed the mayonnaise, sun-dried tomatoes, and basil. The mayo will keep this super moist and succulent (and if you’re mayo-averse, I hear you—but you won’t be able to taste it in the final product, I promise!).
Divide the now-zesty mayo into four portions, and add a dollop to each flattened chicken breast.
Spread the mayonnaise over the chicken, leaving a ½-inch edge on each. Carefully roll each breast to form a cylinder. Wrap two pieces of prosciutto around each breast, and place on the pan seam-side down (secure each end with a toothpick, if you’d like). Brush each with olive oil.
Bake in the oven for 35 minutes, or until cooked completely through. Slice for a beautiful presentation, and enjoy! (You could even serve with warm marinara, mmm . . .